Rosemary Lamb Cassoulet
|Mixed dried beans||14 Ounce (100 Grams, Kidney Beans, Soya, Pinto Beans, Black-Eyed Peas And Haricot)|
|Lean lamb||12 Ounce, cubed (350 Grams)|
|Garlic||3 Clove (15 gm), crushed|
|Canned tomatoes||14 Ounce, chopped (1 Can)|
|Tomato puree||2 Tablespoon|
|Baby carrots||4 Ounce (100 Grams)|
|Celeriac||5 Ounce, peeled and diced (150 Grams)|
|Dried rosemary||1 Tablespoon|
|Cornflour||1⁄2 Ounce (15 Grams)|
|Cold water||2 Fluid Ounce (50 Milliliter)|
|Freshly ground black pepper||To Taste|
1) In a bowl of cold water, soak the beans overnight.
2) Drain the beans and rinse well under cold running water.
3) Trim the excess fat from lamb.
4) Prehaet the oven.
5) In a saucepan, place the beans cover with cold water and boil them.
6) Boil rapidly for at least 10 minutes.
7) Skim any skum from the top of the boiling water and let the beans simmer for further 20 minutes.
8) Drain the beans well.
9) In a 2 litre (3 1/2 pint) flameproof casserole, place the lamb and garlic.
10) Fry the dry lamb over a moderate heat for 5 minutes to seal, stirring constantly.
11) Add the chopped tomatoes, tomato puree, carrots, celeriac, rosemary and beans.
12) Boil everything, cover the pan and simmer for 5 minutes, then transfer to a preheated oven for 1 hour.
13) Blend the cornflour with the water and stir thoroughly into the cassoulet.
14) Return the casserole to the oven for 20 minutes.
15) Season the dish to taste before serving.
16) Serve the lamb cassoulet with potatoes or crusty bread.