Lamb and Butterbean stew

  • For Two to Three
  • 1 tbsp olive oil
  • 1 lb lamb cubes(I like boneless neck fillet)
  • 12oz onions peeled and cut into quarters
  • 3 cloves garlic peeled and chopped
  • 1 400gm tin butterbeans drained and rinsed
  • 2 bay leaf
  • large sprig of fresh thyme or dried if you must
  • 8fl oz chicken stock
  • salt pepper
  • chopped fresh parsley to garnish

Heat the oil in a large oven proof pan and fry the meat and onions until srarting to colour then add the garlic to soften a little.
Add the beans ,bayleaf,thyme and stock.
Season with salt and pepper.
Bring to a simmer and cook in a preheated oven at 160 for 1-1 1/2 hours. Check seasoning add parsley and serve.
I like this with a mixture of mashed potato and cooked finely chopped cabbage.

This entry was posted in Lamb, Main Courses. Bookmark the permalink.

Comments are closed.