Aubergine And Bean Casserole
|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|
|Freshly ground black pepper||To Taste|
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.
14 Can be served with a crisp salad and jacket potatoes.