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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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