Mediterranean Lamb, Tomato and Bean Stew
Mediterranean Lamb, Tomato and Bean Stew



  • 1 tbsp olive oil
  • 750g lamb neck, cut into chunks
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 1 tsp smoked paprika
  • 400g tin of chopped tomatoes
  • 1 tbsp red wine vinegar
  • 750ml lamb stock
  • 2 x 400g tins of white beans, drained
  • 100g crumbled feta
  • Chopped parsley
  • Pinch of dried mint
  • Preheat the oven to 180C. Heat the oil in a large casserole and brown the lamb all over, then remove to a plate and set aside. Toss the garlic and onion into the pan, fry for 5 mins, then stir in the paprika and tip in the tomatoes, stock and vinegar. Return the meat to the pan and bake in the oven, covered, for 1.5 hours.
  • Stir in the beans and cook for 20 mins more, then stir in the parsley and serve in bowls topped with feta, more parsley, and a pinch of dried mint. Delicious!
2 hrs
4 serving

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