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Lamb Beanpot

Meat.Bible's picture
  Lamb breast 2
  Dripping 15 Milliliter
  Onions 2 , peeled and sliced
  Garlic 2 Clove (10 gm), crushed
  Carrots 2 Large, peeled and sliced
  Flour 15 Milliliter
  Stock 300 Milliliter
  White wine/Cider 60 Milliliter
  Canned peeled tomatoes 226 Gram (1 Can)
  Ground black pepper To Taste
  Canned red kidney beans 425 Gram, drained (1 Can)
  Edam cheese 25 Gram, grated
  Browned breadcrumbs 25 Gram
  Dripping 1 Tablespoon
  Flour 1 Tablespoon
  Stock 1⁄2 Pint
  White wine/Cider 4 Tablespoon
  Canned peeled tomatoes 8 Ounce (1 Can)
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Edam cheese 1 Ounce, grated
  Browned breadcrumbs 1 Ounce
  Salt To Taste

Trim the lamb of skin, gristle and fat and cut into thin strips.
Fry in the melted dripping until golden brown, then remove from the pan.
Drain off all but 1 x 15 ml spoon (1 tablespoon) fat from the pan then fry the onions, garlic and carrots for 4 to 5 minutes, stirring frequently.
Sprinkle in the flour and cook for 1 minute.
Gradually add the stock and wine or cider and bring to the boil.
Add the tomatoes and seasonings, return the lamb to the pan and cover.
Simmer gently for 30 minutes, adding a little more stock, if necessary.
Add the drained beans and continue for about 40 minutes or until tender.
Taste and adjust the seasonings and skim off any fat from the surface.
Sprinkle the top with a mixture of the cheese and crumbs and brown under a hot grill.

Recipe Summary

Difficulty Level: 
Main Dish

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Lamb Beanpot Recipe