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Aubergine And Bean Casserole

Healthycooking's picture
Ingredients
  Oil 1 Tablespoon
  Onions 2 , peeled and sliced
  Carrots 4 , scraped and sliced
  Celery stick 2 , scrubbed and chopped
  Middle lamb neck 2 Pound (1 Kilogram)
  Seasoned flour 1⁄2 Cup (8 tbs) (To Coat)
  Aubergine 8 Ounce, sliced (1 Large, 225 Gram)
  Dark vegetable stock 3⁄4 Pint (450 Milliliter)
  Dried haricot beans 4 Ounce, soaked overnight (100 Gram)
  Tomato puree 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1 In a large frying pan, heat the oil.
2 Saute the onions, carrots and celery for about 5 minutes.
3 Remove from the pan.
4 Lightly toss the trimmed lamb in the seasoned flour to coat.
5 Fry in the same pan until well browned.
6 Return the vegetables to the pan.
7 Add in the aubergine.
8 Pour over the stock and stir in the remaining ingredients.
9 Bring to a boil.
10 Simmer, covered for 2 1/2 hours until the meat and beans are tender.
11 Allow to cool (preferably overnight) .
12 Remove the surface fat.
13 Reheat for 15 to 20 minutes.

SERVING
14 Can be served with a crisp salad and jacket potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Servings: 
8

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