Name: Easy lamb and bean casserole
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Ingredients: 2 teaspoon olive oil; 1 clove garlic, crushed; 1 small brown onion (80g), chopped coarsely; 1 small carrot (70g), chopped finely; 1 trimmed celery stick (100g), chopped finely; 250 gram diced lamb shoulder; 2 cup (500ml) chicken stock; 425 gram can diced tomatoes; 300 gram can mixed beans, drained; 1/4 cup finely chopped fresh flat-leaf parsley

Easy lamb and bean casserole

Makes 3 Cup

Prep

15M

Cook

2H 15M

Total

2H 30M

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Ingredients

2 teaspoon olive oil

1 clove garlic, crushed

1 small brown onion (80g), chopped coarsely

1 small carrot (70g), chopped finely

1 trimmed celery stick (100g), chopped finely

250 gram diced lamb shoulder

2 cup (500ml) chicken stock

425 gram can diced tomatoes

300 gram can mixed beans, drained

1/4 cup finely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium saucepan; cook garlic, onion, carrot and celery, stirring, until onion softens.

2.Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat; simmer, covered, 1 hour. Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.

Freeze any remaining casserole, covered, for up to 3 months.
Note

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Ingredients

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