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Lamb and bean stew

By Faeza
27 July 2016

lamb-bean-stew

INGREDIENTS: 

¦ 45ml (3 tablespoons)

sunflower oil

¦ 1 onion, sliced

¦ 2 cloves garlic, crushed

¦ 30ml (1 tablespoon)

garam masala

¦ 500g neck of lamb

¦ 1 can (410g) ALL GOLD PEELED

& DICED TOMATOES (Garlic, Basil &

Origanum)

¦ 2 carrots, peeled and sliced

¦ 2 medium baby marrows, sliced

¦ 1 can (410g) KOO butter beans,

drained

¦ Salt and cayenne pepper to taste

METHOD:

In a large heavy based saucepan, heat oil and fry onions, garlic and garam masala until soft.

Add neck of lamb, stirring to coat lamb.

Cook, stirring occasionally, for 6 to 7 minutes or until lamb is browned on all sides.

Add All Gold Peeled & Diced Tomatoes, carrots and baby marrows, season to taste with salt and cayenne pepper.

Bring to a boil, stirring frequently.

Cover with lid, reduce heat and simmer, stirring occasionally, for 1 hour.

Stir in butter beans, cover and simmer for 15 to 20 minutes or until lamb is

tender.

Serve with samp or rice.