Good Food
for Good

Lamb & bean casserole

Main MealsLentils & Legumes Middle Eastern
Serves 4Time 60 minsLamb and Bean Casserole

A rich Lebanese lamb and bean stew

Fat - total 18g 25%
Fat - saturated 4g 17%
Salt 1126mg 49%
Protein 33g 66%
Carbs 29g 9%
Sugar 12g 14%
Energy 1705kJ 20%

% based on an adult’s recommended daily intake

Ingredients

  • ( 400 grams) Raw lamb, diced and fully-trimmed
  • ( 5 cups) Raw pumpkin, peeled
  • ( 2 cups) Cannelini bean, canned, drained
  • ( 3 tbsp) Olive oil
  • ( 1 medium) Brown onion, raw and peeled
  • ( 6 cloves) Raw garlic, peeled
  • ( 2 tsps) Low-salt/no-added salt tomato paste
  • ( 1 medium) Red capsicum, fresh
  • ( 1 tsp) Chilli powder
  • ( 1.25 L) Liquid stock, from reduced-salt stock cube or powder
  • ( 1/2 tsp) Ground black pepper

Method

  1. Preheat oven to 180 degrees.
  2. Bake the capsicum whole in the oven for 10 minutes while you prepare the other ingredients. When it is cooked remove the skin and blend in a blender. If you don’t have a blender, cut the capsicum into small pieces instead.
  3. Peel the onion and cut it into small pieces.
  4. Cut the lamb into cubes (remove all visible fat) .
  5. Add the oil to a pan and cook the finely diced onion and crushed garlic. Cook until onions are soft and translucent.
  6. Add the cubed lamb and brown on all sides.
  7. Blend tomato and capsicum. Add bledned mixture and dried chilli to lamb. Cook for 2-3 minutes — this helps to build flavour.
  8. Add the stock and cook at a high simmer for 30 minutes.
  9. Add the beans for the last 10 minutes.
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