Ingredients

2lb (900g) Lamb shoulder, cubed

2 cups Dried beans

2 tbsp Olive Oil

1 tbsp Flour

1 Garlic clove, crushed

2 cups Water

2 tbsp Tomato paste

1/2 tsp Salt

1/4 tsp Pepper

1 small Bay leaf

1 pinch Thyme

2 sprigs Parsley

2 tbsp Parsley, chopped

Method

Soak beans overnight.

Cook in salted water for 45 minutes.

Drain and set aside.

Meanwhile, heat the oil in a large, heavy saucepan.

Add meat and cook until browned on all sides.

Pour fat off pan.

Add flour and cook until well browned, stirring constantly.

Add garlic and cook for 2 minutes.

Add water, tomato paste, salt, pepper, bay leaf, thyme, sprigs of parsley and bring to the boil.

Cover and simmer for 45 minutes.

Add beans and bring to the oil.

Cover and simmer gently for 1 hour.

Discard bay leaf and sprigs of parsley.

Sprinkle with chopped parsley.

Serve in deep serving dish or in individual casseroles.

Serve hot.

Cooks Comments and Tips

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