Lamb in the pot with beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Cannellini beans; (8oz) |
| 500 | grams | Lean; boneless lamb (1lb) |
| 4 | larges | Stic celery; chopped |
| 1 | large | Onion; sliced thinly |
| 1 | tablespoon | Chopped fresh thyme or 1 teaspoon dried |
| ; thyme | ||
| 2 | teaspoons | Chopped fresh rosemary or 1 teaspoon |
| ; dried rosemary | ||
| 600 | millilitres | Chicken stock; (1 pint) |
| 300 | millilitres | Tomato juice; (1/2 pint) |
| ½ | teaspoon | Tabasco sauce |
| 2 | teaspoons | Paprika |
| 1 | Clove garlic; crushed | |
Directions
Put the beans into a saucepan. Cover them with the water, bring them to the boil and cook them for 10 minutes.
Take them from the heat and leave them to soak for 2 hours. Drain them.
Preheat the oven to 180øC/350øF/Gas Mark 4.
Cut the lamb into 2cm (3/4inch) dice.
Layer the beans, lamb, celery, onion and herbs in a deep casserole.
Mix the rest of the ingredients together and pour them over the lamb and beans.
Cover the casserole and cook it in the oven for 2 hours, or until the beans and lamb are really tender.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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