Lamb casserole with butterbeans
1 large onion, chopped finely
a little sunflower oil (to sweat off the onions/carrots)
2 carrots, chopped
2 lb lamb shoulder, well trimmed and cut into large cubes
small quantity of seasoned flour
150 ml lamb or beef stock
2 x 14 oz tin of chopped tomatoes
2 x 14 oz tin of butterbeans (well drained and rinsed)
Salt, freshly ground black pepper, to taste
Parsley (to serve)
Preheat oven to Gas mark 3/325F.
Heat small amount of oil in a frying pan. Add the onion and sweat for ten minutes or so, add carrots and cook until they begin to soften. Transfer to a casserole dish (with a tight lid)
Toss the lamb in the seasoned flour and then brown (in small batches) on all sides. Transfer to the cassserole. De-glaze the pan with a little water and add to the casserole.
Add the butterbeans and tomatoes to the casserole, stir and season with a little salt and pepper. Add the bouquet garni. Put lid on the casserole.
Put the casserole in the oven and cook for one and half hours. Remove the bouquet garni.
Sprinkle with chopped parsley and serve with green vegetables.
Recipe from Leith's Cookery School, London.