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Lamb Casserole With Garlic And Beans
This recipe has a Spanish influence and makes a substantial meal, served with potatoes. Broad beans add colour and texture to the dish.
Ingredients
45ml/3 tbsp olive oil
1.5kg/3-3½ lb lamb fillet, cut into 5cm/2in cubes
1 large onion, chopped
6 large garlic cloves, unpeeled
1 bay leaf
5ml/1 tsp paprika
120ml/4fl oz/½ cup dry sherry
115g/4oz shelled fresh or frozen broad beans
30ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Details
Serves: 6
Method
1. Heat 30ml/2 tbsp olive oil in a large flameproof casserole. Add half the meat and brown well on all sides. Transfer to a plate. Brown the rest of the meat in the same way and remove from the casserole.
2. Heat the remaining oil in the pan, add the onion and cook for about 5 minutes until soft. Return the meat to the casserole.
3. Add the garlic, bay leaf, paprika and sherry. Season to taste and bring to the boil. Cover and simmer gently for 1½ hours, until tender.
4. Add the broad beans to the casserole and cook for a further 10 minutes. Stir in the chopped fresh parsley just before serving.
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