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