Recipe
Lamb and white bean casserole
- Serves 4
- Prep Time 20 mins
- Cooking Time 100mins
Ingredients
- Serves 4
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Method
- Preheat oven to 160°C or 140°C fan forced. Place lamb in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the lamb, in batches, and cook for 2 minutes or until browned. Remove from pan and set aside.
- Return pan to a medium heat, add the remaining oil, onion, celery and carrot. Cook stirring for 5 minutes or until softened. Add the garlic and rosemary, cook stirring for 1 minute further. Return lamb to pan with the tomatoes and 325 ml (1½ cups) water, stir to combine and bring to the boil.
- Cover dish and transfer to preheated oven for 1 hour. Add cannellini beans and zucchini, return to oven, covered for a further ½ hour, or until meat is very tender.
- Reserve a few pieces of sweet potato. Mash until smooth. Serve casserole on the mash with steamed green beans.
Tips
- Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
- Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
- Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.