White Bean and Lamb Stew Print E-mail
Written by Antony Worral Thompson, Azmina Govindji and Jane Suthering   
A great winter-warming dish, easy to prepare and very satisfying. Freeze any leftovers.

Serves 4
Per serving: 316 kcals; 8g fat; 2g saturated fat; 35g carbohydrate; 0.21g sodium

spray olive oil
300g very lean lamb (from the leg or neck fillet), cut into small pieces
1 onion, roughly chopped
2 celery stalks, cut into 2cm chunks  
2 carrots, peeled and cut into 2cm chunks  
2 garlic cloves, sliced
2 sprigs of rosemary  
1 tbsp Worcestershire sauce
1 x 410g tin chopped tomatoes
2 bay leaves  
2 x 410g tins black-eye beans in water, drained and rinsed
300g Savoy cabbage, roughly chopped  
freshly ground black pepper

Preheat the oven to 180ºC/350ºF/gas mark 4.

Heat a flameproof casserole dish over a high heat then spray lightly with oil and fry the lamb in batches until browned all over. Set aside.

To the same casserole dish, add the onion, celery, carrots, garlic and rosemary and cook, adding a splash of water, until the vegetables have started to soften - 8-10 minutes.

Return the lamb to the casserole and add the Worcestershire sauce, tomatoes and bay leaves. Stir to combine then add 300ml water. Cover and cook in the oven for 45 minutes, then stir in the beans and cabbage, adding extra water as necessary. Return to the oven for a further 15 minutes.

Season with pepper to taste.
 
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