Lamb, Tomato and White Bean Casserole

You will need:

200g Diced Lamb Shoulder (or any other fatty cut of lamb) for vegetarian option you can use butternut squash or muchrooms

1x Onion, finely chopped

2x cloves of Garlic, finely chopped

1tbsp Ginger, grated

2tbsp Ras el hanout

1tbsp Tomato Paste

2x cans White Beans

1x large can Whole Tomatoes

1l Lamb Stock (or beef/chicken – as long as it’s dark and rich)

 

1.      Put a high sided pan on with a good splash of oil over a medium low heat

2.      Season and brown lamb/alternative all over, remove from pan, reserving oil and fat

3.      Add garlic, onion and ginger and cook until soft and translucent

4.      Add spice mix and stir well – if you want a punchier flavour you can add more

5.      Once fragrant, mix in tomato paste and cook until oil is dark red

6.      Add your stock in and turn up heat to boil – scrape the bottom of the pan to loosen all the tasty bits

7.      Once boiling, reduce to simmer

8.      Tip your can of tomatoes into a sieve over a bowl and allow to drain.

9.      Add the drained tomatoes and cook until they have broken down, this will take about 5 minutes

10.  Add the strained sauce and bring back to a simmer

11.  Mix through the beans and season to taste

12.  Serve with rice, and if you have any, some pickles