|300 g||lamb tails — cubed|
|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 and brown lamb tail. Add onion, thyme, tomato paste, canned tomatoes and stock, cover and simmer for 15–20 minutes.
Add kidney beans and butter beans. Season with salt and pepper.
Simmer for another 10 minutes before serving.
Supported by the Red Meat Industry of SA. Recipe developed and styled by Chef Zanele.