Lamb and Bean Casserole Recipe

Lamb and Bean Casserole Recipes

Ingredients :

3 lamb chops, any kind

25g/ 1 oz dripping

1 large onion

1 small can butter beans or 75g/ 3 oz dried butter beans, soaked and cooked

250ml/ 1/2 pt water

2 rounded tbsp tomato puree

1/2 level tsp salt

1/2 level tsp sugar

1 tsp vinegar


Method :

Trim the chops, brown them on both sides in the melted dripping. Put them on to a plate. Peel and chop the onion, chop the parsley. Boil some water in a kettle, measure it into the jug and stir in the tomato puree and salt. Fry the onions in the pan for 5 minutes, then put them, with the chops, into a casserole dish.

Add the drained beans to the casserole, then add the water. Cover, and cook in the centre of the oven at Gas 3, 170C, for 1 hour. Remove the lid and cook for a further 15 minutes. Just before serving, stir in the sugar and vinegar, and sprinkle with the parsley. Serve with warm bread rolls, or potatoes and vegetables.

Serves 3

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