Lamb and bean casserole

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 45
    ml
    oil
  • 750
    g
    stewing lamb, cubed
  • 500
    ml
    red speckled beans, soaked overnight in water
  • 500
    ml
    water
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    green pepper, chopped
  • 410
    g
    chopped tomatoes
  • 70
    g
    tomato paste (add when using dry beans)
  • 2
    carrots, sliced
  • 5
    ml
    dried mixed herbs
  • 5
    ml
    ground coriander
  • 5
    ml
    paprika
  • salt and freshly ground black pepper to taste
 

Method

 
Drain beans, add fresh water and cook until soft - approximately 1 hour. Heat oil and brown meat. Drain water from cooked beans and add water to make 500 ml stock. Add beans to meat, together with stock. Cover and simmer gently for a further 30 minutes. In a separate frying pan, heat remaining oil and sauté onion, garlic and green pepper until transparent. Add carrots, tomatoes, tomato paste, herbs and seasoning. Cook for 2 minutes, then add to meat and beans. Simmer for a further 30 minutes. Serve over dumplings or rice.
 

Read more on: lamb
 

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