396 g (14 oz) can tomatoes
2.5 ml (1 tsp) dried oregano
1 garlic clove, skinned and crushed
225 g (8 oz) onions, skinned and finely chopped
1.1 kg (2 1/2 lb) leg fillet of lamb
225 g (8 oz) black beans
300 ml (1 pint) stock
30 ml (2 tbsp) cornflour
salt and freshly ground pepper
2.5 ml (1 tsp) dried oregano
1 garlic clove, skinned and crushed
225 g (8 oz) onions, skinned and finely chopped
1.1 kg (2 1/2 lb) leg fillet of lamb
225 g (8 oz) black beans
300 ml (1 pint) stock
30 ml (2 tbsp) cornflour
salt and freshly ground pepper
method
1. Puree together the tomatoes, oregano and garlic and stir in the onion.
2. Put the lamb in a polythene bag in a bowl. Pour over pureed tomato, seal the bag with twist tie and leave to marinate overnight. Soak the beans overnight in water.
3. Put the lamb, marinade and stock into a flameproof casserole with a tight-fitting lid. Drain the beans and scatter into the liquid surrounding the joint.
4. Bring to the boil, cover and cook in the oven at 180°C (350°F) mark 4 for about 2 hours.
5. Remove the lamb to a serving dish and keep warm. Mix the cornflour to a smooth paste with a little water and stir into the casserole juices. Bring to the boil, simmer until thickened. Season and serve separately.
2. Put the lamb in a polythene bag in a bowl. Pour over pureed tomato, seal the bag with twist tie and leave to marinate overnight. Soak the beans overnight in water.
3. Put the lamb, marinade and stock into a flameproof casserole with a tight-fitting lid. Drain the beans and scatter into the liquid surrounding the joint.
4. Bring to the boil, cover and cook in the oven at 180°C (350°F) mark 4 for about 2 hours.
5. Remove the lamb to a serving dish and keep warm. Mix the cornflour to a smooth paste with a little water and stir into the casserole juices. Bring to the boil, simmer until thickened. Season and serve separately.
serving amount
serves 6
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