Lamb and Red Bean Casserole

A lovely winter warmer meal of tender lamb and vegetables.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes

2 tbsp canola oil
540 g diced lamb leg, fat trimmed
2 carrots, cut into 1cm pieces
2 sticks celery, cut 1cm pieces
1 x 425g tin crushed tomatoes (choose one with herbs)
1 x 310g tin red kidney beans, rinsed
1 cup beef stock
1/2 cup red wine - optional

Coat lamb in 1 tbsp of oil. In a hot casserole pan brown meat in 3 batches. Remove from pot.

Add remaining oil to the pot and cook carrot and celery for 2 minutes until softened.

Return meat to pot and add tomatoes, beans and stock. Bring to the boil covered and then place in the oven (pre-heated to 180C) and cook for 1 1/2 hours or until meat is tender. Alternatively, cook on a low heat on the stovetop for 1 1/2 - 2 hours covered.

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Lamb and Red Bean Casserole