Lamb and bean hot pot
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb chops | |
| 1 | Onion; sliced | |
| 1 | Green pepper; deseeded and cut | |
| ; into chunks | ||
| 1 | 400 g can chopped tomatoes | |
| 1 | 420 g can mixed pulses; drained and rinsed | |
| 1 | tablespoon | Tomato puree |
| Salt and freshly ground black pepper | ||
Directions
Heat a heavy based heatproof casserole dish or saucepan. Place in the lamb chops and sear on all sides until golden brown and sealed. Remove from the pan with a slotted spoon and set to one side.
Add the onion and green pepper to the pan and fry for 4-5 minutes until tender.
Stir in the chopped tomatoes, mixed pulses, tomato puree and add seasoning to taste.
Arrange the chops in the sauce and cover. Simmer over a moderate heat for 25-30 minutes, stirring occasionally.
Notes Serve with hot crusty bread or creamed potatoes and a green vegetable.
Converted by MC_Buster.
NOTES : A warming dish of lamb chops, tomatoes and mixed pulses.
Converted by MM_Buster v2.0l.
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