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Lamb and borlotti casserole
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Wholesome bean and vegetable casserole transforms the weeknight dinner game!
Ingredients:
  • 18.20 gm olive oil
  • 800g lean diced lamb
  • 1 large leek, pale section only, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 400g can diced Italian tomatoes
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 8.00 gm brown sugar
  • 2 large fresh rosemary sprigs
  • Salt & freshly ground black pepper
  • 1 x 400g can borlotti beans, rinsed, drained
  • 5 silverbeet leaves, stems trimmed, washed, dried, roughly chopped
Instructions:
  • In a large saucepan over high heat, sizzle the oil. Add half of the lamb and stir-fry for 2 minutes until golden. Transfer to a plate and set aside. Repeat with the remaining lamb.
  • Cook the leek in the pan over medium heat, uncovered, stirring occasionally, for 5 minutes until soft. Then, add the garlic and cook for 1 minute until aromatic.
  • Combine tomatoes, stock, sugar, rosemary, and lamb in a pan. Bring to a boil over medium heat. Season with salt and pepper, then stir well. Reduce heat to low, cover, and simmer for 1 1/4 hours until lamb is tender.
  • Add the beans to the pot and simmer uncovered for 10-15 minutes, stirring occasionally until the sauce slightly thickens.
  • After taking the pot off the heat, gently fold in the silverbeet. Cover and let sit for 5 minutes, allowing the silverbeet to soften and wilt perfectly.

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