LAMB AND BEAN CASSEROLE

LAMB WITH BEANS
Serves 4
A simple easy recipe that the kids will love.
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Simmer
10 min
Stand
2 hr
Simmer
10 min
Stand
2 hr
Ingredients
  1. 500 gr lean lamb cut into pieces
  2. 1 tin broad beans drained
  3. 1 onion cut into chunks
  4. 1 carrot cut into slices
  5. 2 Tablespoons oil
  6. 2 cloves garlic crushed
  7. 1 Tablespoons ginger
  8. 1 cup chicken stock to just cover
  9. 2 Tablespoon tomato paste
  10. 1 sprig of fresh rosemary
Instructions
  1. Heat oil in a wok or heavy frying pan.
  2. Brown the lamb pieces.
  3. Sauté the onion and add the carrot, ginger and garlic and cook for a few minutes.
  4. Add the stock and tomato paste.
  5. Insert a stick of rosemary into the liquid which should just cover the meat.
  6. Transfer to a medium to small size pot and simmer for 10 minutes with the lid on so the steam is retained in the pot.
  7. The less air space in the pot the better.
  8. Transfer the pot directly to the Heylo bag.
  9. Close the bag and make sure the beads are evenly distributed and the pot is completely insulated. Leave the pot in the Heylo bags for 2 hours.
  10. Serve with some fluffy cous -cous or rice.
Notes
  1. To serve more people simply add some lovely small new potatoes and an extra carrot.
Heylo Bags http://heylobags.co.nz/