Recipe

Slow-cooked lamb with braised green beans

Roasted till it's soft and tender, served with light tortillas and braised bean, our slow-cooked lamb is worth every second.

  • 3 hrs cooking
  • Serves 6
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Ingredients

Slow-cooked lamb with braised green beans
  • 1/3 cup (80ml) extra virgin olive oil
  • 1.3 kg boneless lamb shoulder, trimmed, cut into 5cm pieces
  • 1 large (200g), onion, chopped
  • 4 cloves garlic, chopped coarsely
  • 1/1 - 1 teaspoon chilli powder
  • 1 tablespoon smoked paprika
  • 1/4 cup (60ml) lemon juice
  • 400 g canned diced tomatoes
  • 1 cup (250ml) beef or veal stock
  • 12 white corn tortillas
  • 250 g light sour cream
  • fresh coriander and lime wedges, to serve
Braised beans
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 2 large (400g) ripe tomatoes, chopped
  • 500 g green beans, trimmed and halved

Method

Slow-cooked lamb with braised green beans
  • 1
    Heat a flameproof casserole dish over high heat and add 1 tablespoon of the oil. Cook the lamb in batches until browned all over. Transfer lamb to a plate.
  • 2
    Reduce heat to medium; add onion and garlic, and cook, stirring, until softened. Add spices, cook for 1 minute or until fragrant. Add the lemon juice, tomatoes, stock and the lamb. Cover the dish with a tight fitting lid, reduce heat to low and cook for 1 hour, stirring occasionally. Remove lid from lamb, and simmer, uncovered, for a further 1½ hours or until very tender.
  • 3
    BRAISED BEANS: Meanwhile, heat the oil in a large frying pan, add the garlic, cumin and tomatoes, and cook, stirring over medium heat for 3-4 minutes or until softened. Add the beans; cook for 10 minutes or until tender. Season with salt and freshly ground pepper.
  • 4
    Heat a small frypan over medium heat. Lightly brush tortillas with remaining oil, cook about 30 seconds each side. Transfer to plate, cover to keep warm. Repeat with remaining tortillas.
  • 5
    Shred lamb in the dish using two forks, simmer for a further 10 minutes. Serve with warm tortillas, beans, sour cream and fresh coriander.

Notes

Lamb suitable to freeze.
Not suitable to microwave.

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