| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury6 |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Cannellini beans, 8oz |
| 500 |
g |
Lean, boneless lamb 1lb |
| 4 |
|
Stic celery, chopped |
| 1 |
|
Onion, sliced thinly |
| 1 |
T |
Chopped fresh thyme or 1 |
|
|
teaspoon dried |
|
|
thyme |
| 2 |
t |
Chopped fresh rosemary or 1 |
|
|
teaspoon |
|
|
dried rosemary |
| 600 |
|
Chicken stock, 1 pint |
| 300 |
|
Tomato juice, 1/2 pint |
| 1/2 |
t |
Tabasco sauce |
| 2 |
t |
Paprika |
| 1 |
|
Clove garlic, crushed |
INSTRUCTIONS
Put the beans into a saucepan. Cover them with the water, bring them
to the boil and cook them for 10 minutes. Take them from the heat and
leave them to soak for 2 hours. Drain them. Preheat the oven to
180øC/350øF/Gas Mark 4. Cut the lamb into 2cm (3/4inch) dice. Layer
the beans, lamb, celery, onion and herbs in a deep casserole. Mix the
rest of the ingredients together and pour them over the lamb and
beans. Cover the casserole and cook it in the oven for 2 hours, or
until the beans and lamb are really tender. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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