Lamb and White Bean Stew with Rosemary and Lemon
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Ingredients
- 700 g diced lamb shoulder
- 400 g tinned haricot beans
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 2 fresh rosemary
- 1 lemon
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 38.9 g
- Carbohydrate
- 23 g
- of which sugars
- 6.7 g
- Fat
- 44.3 g
- of which saturates
- 16.5 g
- Fibre
- 8.5 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the lamb in batches, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic and rosemary leaves for 1 minute.
- 4
Return the lamb to the pan with the tinned chopped tomatoes and 150ml water. Season well, cover and simmer gently for 65 minutes until the lamb is tender.
- 5
Stir in the haricot beans and the juice of the lemon, and simmer, uncovered, for a further 10 minutes.
- 6
Serve hot straight from the pan.
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