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Lamb Neck and Bean Casserole

Lamb Neck and Bean Casserole 
  • 6 People
  • 105 min.
  • intermediate 
Enjoy this special mutton stew on a chilly night with a large chunk of bread to mop up all the sauce! 
Ingredients
  • 45 ml cooking oil
  • 650 g lamb neck portions
  • 2 medium-sized onions, cut into large chunks
  • 1 clove of garlic, crushed
  • 2 sticks of celery, chopped
  • 1 green pepper, chopped
  • 2 medium tomatoes, grated
  • 10 ml Robertsons mixed herbs
  • 500 ml water
  • 60 ml Knorr minestrone soup
  • 410 g (1 tin) baked beans in tomato sauce
Cooking Method

  1. In a large pot, heat oil and fry meat until well browned. Remove and set aside.

  2. Fry onions, garlic, celery and green pepper for 2 minutes.

  3. Return meat, add tomatoes, Robertsons Mixed Herbs and water, and simmer for 45 minutes.

  4. Add beans and cook for a further 10 minutes.

  5. Mix the Knorr Minestrone Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.

  6. Serve with pap or rice.

  • Nut Free
  • Dairy Free
  • Gluten Free

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