700 g (1 1/2 lb) lean lamb, cubed
25 g (1 oz) seasoned flour
25 g (1 oz) butter
4 tomatoes, skinned and quartered
2 onions, halved and sliced
200 ml (7 fl oz) vegetable stock
2 bay leaves
sprig thyme, chopped OR 1 tsp dried thyme
450 g (1 lb) tin baked beans
25 g (1 oz) seasoned flour
25 g (1 oz) butter
4 tomatoes, skinned and quartered
2 onions, halved and sliced
200 ml (7 fl oz) vegetable stock
2 bay leaves
sprig thyme, chopped OR 1 tsp dried thyme
450 g (1 lb) tin baked beans
method
1. Toss lamb in seasoned flour. Melt butter in a flameproof casserole and fry lamb until brown on all sides.
2. Add tomatoes and onions and cook for 1 - 2 mins. Add stock, bay leaves and thyme and bring to boil, stirring.
3. Cover and simmer for 1 hour, or until lamb is tender.
4. Gently stir in baked beans and cook for 3 - 4 mins to heat through. Serve.
To reduce the fat in this dish, skim the top of the casserole before adding the baked beans. An easy way to do this is to lay kitchen paper on the top until it has absorbed the fat.
2. Add tomatoes and onions and cook for 1 - 2 mins. Add stock, bay leaves and thyme and bring to boil, stirring.
3. Cover and simmer for 1 hour, or until lamb is tender.
4. Gently stir in baked beans and cook for 3 - 4 mins to heat through. Serve.
To reduce the fat in this dish, skim the top of the casserole before adding the baked beans. An easy way to do this is to lay kitchen paper on the top until it has absorbed the fat.
serving amount
serves 4
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