Lamb and Red Bean CasserolePreparation time: 15 min • Cooking time: 1½ hrs
Difficulty: Easy • Serves: 4
An uncomplicated recipe that brings lamb and other simple ingredients like carrots, tomatoes and kidney beans together beautifully. It makes for a great family meal.
A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
The best lamb cuts for or casseroling or braising include diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.
INGREDIENTS750 gm diced lamb forequarter
2 small carrots, chopped
2 sticks celery, chopped
2 can can peeled tomatoes
2 cups beef stock
½ cup red wine
310g can red kidney beans, rinsed
Mashed potato to serve
Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When it’s done the meat should be tender enough to fall apart easily with a fork.