Lamb & Bean One Pot Casserole

• Meat

  • 1 2cm cubes 500g stewing lamb - cut into 2

• Produce

  • 1 Carrot
  • 2 sticks Celery
  • 2 cloves Garlic
  • 1 Onion
  • 1/2 tsp Paprika or chipotle, hot powder

• Canned Goods

  • 500 ml Lamb or chicken stock

• Baking & Spices

  • 1 tsp Coriander seed, ground
  • 1 tbsp Dripping
  • 1 tbsp Flour

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1/2 small glass Red wine

• Other

  • 2 X 400g cans of beans - rinsed and drained - i used black eyed beans and borlotti

Found on fussfreeflavours.com

Description

Directions

• Melt the dripping in a heavy casserole and add the lamb in batches and fry until starting to brown. Once browned remove the lamb from the casserole put onto a plate.
• When all the lamb has been browned add the onion, carrot, celery and garlic, season with salt and pepper and sauté until soft. Add the cumin, coriander and paprika and cook for another few minutes stirring all the time until fragrant.
• Return the lamb to the pot, stir in the flour and cook for a few minutes.
• Add the wine and stock, then stir in the beans*, adding a little more liquid so all the ingredients are covered.
• <span data-mce-bogus=1 class=mceItemHidden><span></span>Put the lid on the casserole and cook slowly at 170C / Gas 3 for 2 and a half to 3 hours until the lamb is tender and you have a thick sauce.</span>
• Serve topped with lots of chopped parsley.