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Lamb & Tomato Stew with Butter Beans & Feta |
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| Serves 4 |
Prep 30 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil
750g lamb neck fillet, cut into small chunks
1 large onion, chopped
1 tsp paprika
400g tin plum tomatoes
1 tbsp sherry vinegar
750ml chicken stock
1- 2x 400g tins butter beans, drained (I found 1 tin enough)
a handful flat-leaf parsley, chopped
100g feta, crumbled
a pinch dried mint (optional)
crusty baguette to serve
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Heat the oven to 180C/fan
160C/gas 4. Heat the olive oil in a large, heavy lidded
casserole and cook the lamb or lamb mince balls, in batches, until browned all
over.
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Scoop out onto a plate with a
slotted spoon, Add the onion to the same pan, and fry for
5 minutes until the onion has softened. Stir in the
paprika and cook for 1 minute then tip in the tomatoes
(crushing them with your hands as you go), vinegar and
stock.
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Return the lamb to the pot if
you use lamb neck fillet, season, then put on a lid and
bake in the oven for 1½ hours.
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Stir in the beans and cook for
another 15-20 minutes or until the beans are heated
through. Stir in most of the parsley.
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Serve in warm bowls topped
with crumbled feta, the rest of the parsley and a pinch of
dried mint, if using, with crusty bread, if you like.
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