Name: Lamb and bean stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 700 gram diced lamb; 1 onion, finely chopped; 2 clove garlic, crushed; 1 cup (250ml) passata; 12 cup water; 1 bay leaf; 3 sprigs of thyme; 2 400g cans cannellini beans, drained, rinsed; 1 tablespoon fresh breadcrumbs; 1 tablespoon chopped parsley; salad, to serve

Lamb and bean stew

Warm, hearty and packed full of tender lamb and cannellini beans, this tasty stew is perfect for cool Winter's evening.

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 tablespoon olive oil

700 gram diced lamb

1 onion, finely chopped

2 clove garlic, crushed

1 cup (250ml) passata

12 cup water

1 bay leaf

3 sprigs of thyme

2 400g cans cannellini beans, drained, rinsed

1 tablespoon fresh breadcrumbs

1 tablespoon chopped parsley

salad, to serve

Method

1.Heat half of the oil in a large saucepan on high. Saute lamb, in batches, until browned. Remove from pan and set aside. Reduce heat to medium. Add remaining oil. Saute onion and garlic 3 minutes, until soft.

2.Return lamb to pan with passata, water, bay leaf and thyme. Cover. Simmer 30 minutes, until lamb is tender. Remove herbs. Stir through beans and season to taste.

3.Preheat oven to 220°C (200°C fan-forced). Spoon mixture into a 5-cup ovenproof dish. Top with breadcrumbs. Bake for 10 minutes, until golden. Scatter with parsley and serve with salad.