Bean and Lamb Stew(Serves 4 To 6)
Bean And Lamb Stew(Serves 4 To 6) is an impressive dinner. Made with 225 g/1 1/8 c. red kidney beans, soaked, 15 ml/1 tbsp. corn oil, 1 large onion, chopped, 200 g/1 1/2 c. lean lamb, diced and 10 g/1 tbsp. whole-wheat flour, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Heat the oil and fry the onion until transparent.
Toss the lamb in flour and add to the casserole.
Cook for 10 minutes, stirring occasionally.
Add the beans and water; stir in the tomato pure, cumin, bay leaf and rosemary.
Cover; boil for 10 minutes, then simmer for 1 hour.
Place the tomatoes (cut side up) on top; season.
Replace the lid and cook gently for 20 minutes.
Sprinkle the green onions over the top and serve.
π· Perfect Pairings
Complete your meal with these
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