White bean and lamb stew
prep: 20 minutes
cook: 1 hour 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
340
Carbs
32.6g
fiber
16.5g
Protein
27.2g
Fat
7.5g
Saturates
2.8g
Sugars
13.4g
Salt
0.37g
Fruit/Veg Portion
4
Ingredients
all 13 types- spray olive oil
- 300g very lean lamb, diced
- 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 rosemary
- 1 tbsp Worcestershire sauce
- 410g tin chopped tomatoes
- 2 bay leaves
- 820g tin black-eye beans in water, drained and rinsed
- 300g savoy cabbage, roughly chopped
- ground black pepper
Directions
6 steps in totalStep 1
Preheat the oven to 180ºC/gas 4.
Step 2
Heat a flameproof casserole dish over high heat, spray lightly with olive oil and fry the lamb in batches until browned all over. Set aside.
Step 3
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 (approx. 10 minutes).
Step 4
Return the lamb to the casserole and add the Worcestershire sauce, tomatoes and bay leaves. Stir to combine and add 300ml water.
Step 5
Cover and cook in the oven for 45 minutes. Stir in the beans and cabbage, adding extra water as necessary.
Step 6
Return to the oven for a further 15 minutes.
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