Lamb and Red Bean Casserole
 Serves 4
Ingredients
2 tbsp canola oil
540 g diced lamb leg, fat trimmed
2 carrots, cut into 1cm pieces
2 sticks celery, cut 1cm pieces
1 x 425g tin crushed tomatoes (choose one with herbs)
1 x 310g tin red kidney beans, rinsed
1 cup beef stock
1/2 cup red wine - optional
Method
1. Coat lamb in 1 tbsp of oil. In a hot casserole pan brown meat in 3 batches. Remove from pot.
2. Add remaining oil to the pot and cook carrot and celery for 2 minutes until softened.
3. Return meat to pot and add tomatoes, beans and stock. Bring to the boil covered and then place in the oven (pre-heated to 180C) and cook for 1 1/2 hours or until meat is tender.
Alternatively, cook on a low heat on the stovetop for 1 1/2 - 2 hours covered.
Serving Suggestion: Serve over mashed potato and sprinkle whole oregano leaves (or basil/parsley) over stew.
This recipe is courtesy of The Main Meal |