|300 g||lamb tails|
|1||large onion — chopped|
|15 ml||fresh thyme|
|30 g||tomato paste|
|1 tin||chopped tomatoes|
|500 ml||beef stock — or mutton stock|
|1 tin||butter beans — drained|
|1 tin||kidney beans — drained|
|salt and black pepper — season to taste|
In a pan, heat oil, brown lamb tail cubes. Add in onion, thyme, tomato paste, canned tomatoes, stock and cover for 15-20 minutes.
Add kidney beans and butter beans. Season with salt and pepper.
Let it simmer for 10 minutes.
Supported by the Red Meat Industry of SA – Recipe developed and styled by Chef Zanele.