Lamb Casserole with Garlic and Beans
2017-02-06- Cuisine: Any
- Course: Outdoor Entertainment
- Skill Level: Moderate
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- Servings : 6
This recipe has a Spanish influence and makes a substantial meal, served with potatoes. Broad beans add colour and texture to the dish.
Ingredients
- 45ml olive oil
- 1.5kg lamb fillet, cut into 5cm cubes
- 1 large onion, chopped
- 6 large garlic cloves, unpeeled
- 1 bay leaf
- 5ml paprika
- 120ml dry sherry
- 115g fresh or frozen broad beans
- 30ml chopped fresh parsley
- salt
- ground black pepper
Method
Step 1
Heat 30ml/2 tbsp olive oil in a large flameproof casserole. Add half the meat and brown well on all sides. Transfer to a plate. Brown the rest of the meat in the same way and remove from the casserole.
Step 2
Heat the remaining oil in the pan, add the onion and cook for about 5 minutes until soft. Return the meat to the casserole.
Step 3
Add the garlic, bay leaf, paprika and sherry. Season to taste and bring to the boil. Cover and simmer gently for 1 ½ hours, until tender.
Step 4
Add the broad beans to the casserole and cook for a further 10 minutes. Stir in the chopped fresh parsley just before serving.
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