Bean And Lamb Stew(Serves 4 To 6)
- 225 g/1 1/8 c. red kidney beans, soaked
- 15 ml/1 Tbsp. corn oil
- 1 large onion, chopped
- 200 g/1 1/2 c. lean lamb, diced
- 10 g/1 Tbsp. whole-wheat flour
- 500 ml/2 1/4 c. water
- 60 ml/4 Tbsp. tomato paste
- 1/2 tsp. powdered cumin
- 1 small bay leaf
- sprig rosemary or 1/2 tsp. dried rosemary
- 4 medium-sized tomatoes, halved
- seasoning
- 2 Tbsp. finely chopped green onions
- Heat the oil and fry the onion until transparent. Toss the lamb in flour and add to the casserole. Cook for 10 minutes, stirring occasionally. Add the beans and water; stir in the tomato pure, cumin, bay leaf and rosemary. Cover; boil for 10 minutes, then simmer for 1 hour. Place the tomatoes (cut side up) on top; season. Replace the lid and cook gently for 20 minutes. Sprinkle the green onions over the top and serve.
red kidney beans, corn oil, onion, lean lamb, flour, powdered cumin, bay leaf, rosemary, tomatoes, seasoning, green onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=7306 (may not work)