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Lamb & Butterbean Casserole

A casserole full of Mediterranean flavours! It is best to use dried
butterbeans, in which case you only need 225g. Soak them overnight
then drain & cook slowly in just enough water to cover for about 1
hour till they are tender (but don’t overcook) serves 6.


Preheat oven
to 160c


1.5kg diced lamb
3 teaspoons ground coriander
Olive oil
2 red onions, sliced
½ a red chilli, deseeded & finely chopped
1 tablespoon tomato puree
250ml white wine
1 litre chicken stock
450g cooked butterbeans (see above)
Zest of 1 lemon
1 clove of garlic
1 tablespoon redcurrant jelly
300g cherry tomatoes
50g black olives, pitted
70g capers, drained
Bunch of flat leaf parsley, chopped
Salt & freshly ground black pepper


Season the lamb with salt, pepper & the coriander. Heat a little oil in
an ovenproof casserole (one with a lid to go on later) add the lamb &
brown all over. This may need to be done in 2 batches.
Lower the heat & add the onions, chilli & tomato puree & cook till
the onions have softened. Add the white wine & boil to reduce by
Add the stock, bring to the boil then put the lid on and transfer to
the oven.
Cook for around 2 hours until the meat is tender then put the
casserole back on the hob. If the gravy isn’t thick enough boil rapidly
to reduce a little before turning the heat down again. With the
casserole just simmering add the remaining ingredients stirring
carefully so they don’t break up.


Serve with mashed potato or a dish
of layered potatoes such as dauphinoise or Anna.

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