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Lamb and Bean Stew

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This is a light but very tasty stew that's low in fat and guaranteed to banish hunger.

Serves 4

Ingredients

  • Spray olive oil
  • 300g/ 10½ oz very lean lamb (from the leg or neck fillet) diced
  • 1 onion, roughly chopped
  • 2 celery stalks, cut into 2cm chunks
  • 2 carrots, peeled and cut into 2cm chunks
  • 2 garlic cloves, sliced
  • 2 sprigs rosemary
  • 1 tablespoon worcestershire sauce
  • 1 x 410g/ 1lb ½ oz tin chopped tomatoes
  • 2 bay leaves
  • 2 x 410g/ 2 x 1lb ½ oz tin black-eye beans in water, drained and rinsed
  • 300g / 10 ½ oz savoy cabbage, roughly chopped
  • Ground black pepper
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Method

  1. Preheat the oven to 180c/350f/gas mark 4.
  2. Heat a flameproof casserole dish over high heat then spray lightly with oil and dry the lamb in batches until browned all over. Set aside.
  3. To the same casserole, add the onion, celery, carrots, garlic and rosemary and cook, adding a splash for water, until the vegetables have started to soften, around 8-10 minutes.
  4. Return the lamb to the casserole and add the Worcestershire sauce, tomatoes and bay leaves. Stir to combine then add 300ml water. Cover and cook in the oven for 45 minutes.
  5. Then stir in the beans and cabbage, adding extra water as necessary. Return to the oven for a further 15 minutes.
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