Spring Lamb Casserole Recipe

Spring Lamb Casserole Recipes

Ingredients :

100 dried beans

675 g shoulder lamb

2 leeks

3 tbsp oil

2 tbsp lemon juice

2 tsp turmeric

1 tsp fresh dill

1 tsp chopped fresh mint

salt and pepper

Method :

Soak the beans overnight in cold water. Drain well and cover in fresh cold water. Bring to the boil, cover and simmer for 1 hour. Drain well and reserve. Cut the lamb in cubes and fry in the oil until golden brown on all sides. Drain the lamb and put into a casserole. Slice the leeks thinly and cook in the oil until soft and golden. Drain and add to the lamb. Add lemon juice, turmeric, dill, mint, salt and pepper. Cover with 600 ml water. Cover and cook on low heat on top of the stove (or at 325F, Gas 3) for 1 hour. Stir in the beans and continue cooking for 20 minutes. Serve hot with seasonal vegetables or salad. Red kidney beans or flageolets are usually part of this dish, but black beans or haricot beans may be used instead. The canned variety will speed up the preparation of the recipe.

Serves 4 - 6

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