Lamb and bean stew

Method

1. Preheat the oven to 180C/gas 4. Heat a flameproof casserole over a high heat and spray lightly with the oil spray. Fry the lamb in batches until browned all over. Set aside.

2. To the same casserole dish, add the onion, celery, carrots, garlic, rosemary and a splash of water. Cook for 8-10 minutes, until the vegetables have started to soften.

3. Return the lamb to the casserole and add the Worcestershire sauce, chopped tomatoes and bay leaves, mixing well. Pour in 300ml water. Cover and cook in the oven for 45 minutes.

4. Remove the casserole from the oven. Stir in the beans and cabbage, adding extra water if necessary. Return to the oven for a further 15 minutes. Season to taste with pepper before serving.

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Ingredients

olive oil spray
300g very lean Lamb, (from leg or neck fillet), cut into small pieces
1 onion, roughly chopped
2 celery stalks, cut into 2cm chunks
2 garlic cloves, sliced
2 sprigs Rosemary
1 tbsp Worcestershire sauce
410g tinned chopped tomatoes
2 Bay leaves
2x410g cans black-eyed beans, drained and rinsed
300g Savoy cabbage, roughly chopped
freshly ground black pepper

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