Name: Lamb and bean stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon oil; 700 gram diced lamb, such as trimmed shoulder or leg; 1 onion, halved, thinly sliced; 2 garlic cloves, crushed; 1 cup (260 grams) tomato passata; 1 bay leaf; 3 thyme sprigs; 2 400 gram cans cannellini beans, drained, rinsed; 1/2 cup (35 grams) fresh breadcrumbs; 1 tablespoon chopped parsley

Lamb and bean stew

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

2 tablespoon oil

700 gram diced lamb, such as trimmed shoulder or leg

1 onion, halved, thinly sliced

2 garlic cloves, crushed

1 cup (260 grams) tomato passata

1 bay leaf

3 thyme sprigs

2 400 gram cans cannellini beans, drained, rinsed

1/2 cup (35 grams) fresh breadcrumbs

1 tablespoon chopped parsley

Method

1.In a large saucepan, heat half oil on high. Cook lamb in batches 3 minutes, until browned. Remove from pan. Reduce heat to medium and add remaining oil. Cook onion and garlic 3 minutes, stirring, until soft.

2.Return lamb to pan with tomato passata, bay leaf, thyme and 1/2 cup water. Reduce heat to low and simmer, covered, 30 minutes, until lamb is tender. Remove herbs. Stir through beans and season to taste.

3.Preheat oven to 220°C/200°C fan-forced. Spoon mixture into a 5-cup ovenproof dish. Top with breadcrumbs and parsley. Bake 10 minutes, until golden. Serve.

Lamb shoulder is usually more succulent than leg. Diced leg may need to be cooked for a little longer.
Note

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