Special Diet

  • 1 teaspoon olive oil
  • 350 g (11½ oz) lean lamb, cubed
  • 16 pickling onions, peeled
  • 1 garlic clove, crushed
  • 1 tablespoon plain flour
  • 600 ml (1 pint) lamb stock (made with concentrated liquid stock)
  • 200 g (7 oz) can chopped tomatoes
  • 1 bouquet garni
  • 2 x 400 g (13 oz) cans flageolet beans, drained and rinsed
  • 250 g (8 oz) cherry tomatoes
  • pepper

Heat the oil in a flameproof casserole or saucepan, add the lamb and fry for 3–4 minutes until browned all over. Remove the lamb from the casserole and set aside.

Add the onions and garlic to the pan and fry for 4–5 minutes until the onions are beginning to brown.

Return the lamb and any juices to the pan, then stir through the flour and add the stock, tomatoes, bouquet garni and beans. Bring to the boil, stirring, then cover and simmer for 1 hour until the lamb is just tender.

Add the cherry tomatoes to the dish and season well with pepper. Continue to simmer for 10 minutes, then serve with steamed potatoes and green beans.

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