| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Cannellini beans; (8oz) |
| 500 |
g |
Lean; boneless lamb (1lb) |
| 4 |
lg |
Stic celery; chopped |
| 1 |
lg |
Onion; sliced thinly |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
|
|
; thyme |
| 2 |
ts |
Chopped fresh rosemary or 1 teaspoon |
|
|
; dried rosemary |
| 600 |
ml |
Chicken stock; (1 pint) |
| 300 |
ml |
Tomato juice; (1/2 pint) |
| 1/2 |
ts |
Tabasco sauce |
| 2 |
ts |
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 180°C/350°F/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.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”