| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ainsley’s m, Ew | 4 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | ts | Frozen garlic |
| 400 | g | Boneless lamb leg steaks |
| 6 | Rashers smoked streaky bacon | |
| 2 | Carrots | |
| 1 | 400 gram can chopped tomatoes | |
| 150 | ml | Red wine |
| 150 | ml | Hot lamb stock |
| 1/4 | ts | Dried rosemary and thyme |
| 2 | Thick slices; stale white bread | |
| Knob butter | ||
| 1 | 400 gram can haricot beans | |
| 1 | sm | Bunch fresh parsley |
| Salt and pepper |
INSTRUCTIONS
1 Cut the lamb into cubes and chop the bacon. Heat the oil in a large saute pan and cook the lamb with the bacon for a couple of minutes until browned. Chop the onion and add to the pan with the frozen garlic. 2 Dice the carrots and add to the pan with the tomatoes, wine, stock and herbs. Cover and cook for 20 minutes until the meat is tender. 3 Cut the crusts from the bread and discard. Place the bread in a food processor and whizz to make fine crumbs. Heat the butter in a frying pan and fry the breadcrumbs until golden. 4 Stir the beans into the cassoulet and season to taste. Finely chop the parsley. Spoon the cassoulet into a heatproof dish and sprinkle over the crumbs with the parsley. Serve. Converted by MC_Buster. Per serving: 107 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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