Lamb and tomato stew with butter beans and feta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 750g lamb neck fillet, cut into small chunks
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tsp smoked paprika
- 400g tin plum tomatoes
- 1 tbsp sherry vinegar
- 750ml chicken stock
- 2 x 400g tins butter beans, drained
- a handful flat-leaf parsley, chopped
- 100g feta, crumbled
- a pinch (optional) dried mint
- to serve crusty baguette
Method
- STEP 1Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.
- STEP 2
Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.
- STEP 3
Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.