Recipe

Easy lamb and bean casserole

  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Makes 3 Cup
  • Print
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Ingredients

Easy lamb and bean casserole
  • 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

Easy lamb and bean casserole
  • 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.

Notes

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

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