Lamb and bean bake

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4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (11)

1.00 celery stalks — chopped
1.00 carrots — chopped
1.00 onion — medium, finely chopped
1.00 garlic — cloves, crushed
15.00 ml fresh chillies — 573
425.00 g haricot beans — or butter beans
5.00 ml mixed herbs
400.00 g lamb — cooked, leg
salt and freshly ground black pepper — to taste
fresh parsley — handful
30.00 ml parmesan cheese
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Method:

Sauté the chopped vegetables and garlic in olive oil and simmer for about 10 minutes.
Add the beans and their sauce, mixed herbs and lamb cubes. Simmer slowly until the dish is warmed through. Add a little chicken stock if the dish becomes too dry and season to taste with salt and black pepper. Sprinkle with parsley and spoon into an ovenproof dish. Sprinkle with Parmesan cheese and heat under the oven grill until the cheese just turns brown.
Serve with a green salad.
Serves 3-4.



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