|Onions||2 , peeled and sliced|
|Garlic||2 Clove (10 gm), crushed|
|Carrots||2 Large, peeled and sliced|
|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|
|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|
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.