Green Bean and Lamb Casserole

Sun, 3 July 2022

RECIPE

Ingredients

1 Kg Lamb (Mixture of Cubed Shoulder/Shin/Neck & Rib on the bone)

2 medium Onions (chopped)

12 peeled Baby Potatoes

1kg Sliced Green Beans

1 litre Chicken Stock

1 tbsp. Tomato Paste

3 cloves Garlic (crushed)

1 tsp.. Ground Cumin

1 tsp.. Ground Coriander

Cup of water.  

1 heaped tbsp. Corn Flour

Pinch of Nutmeg

Salt - to taste

Pepper - to taste (lots of pepper)

           

Method

1. Put meat in a dry pot without oil, cover with a lid and set on a low to med heat on the stove top.

2. Stir every now and then & when water & fat has drawn out of the meat, remove the lid & brown the lamb in its own fat.

3. Add chopped onions & brown in the same lamb fat.

4. Add Tomato Paste & cook for a few minutes. Add Cumin, Coriander & crushed garlic and cook for a few minutes

5. Add stock, cover with oven proof lid and bake in the oven for 1 hour @ 180°C

6. Remove from oven after an hour and add the potatoes, green beans, nutmeg, the water & cornflour slurry and stir in to thicken. Season with salt and a generous amount of cracked black pepper.

7. Put the lid back on & place back into the oven again for 1 more hour or until potatoes are cooked. Check seasoning when done.