A good warming casserole by any other name and my youngest son was a willing helper. We went into Waitrose hoping to get a posh chunky sausage of some sort to add to the leftover bacon and a little chicken. There was a really nice piece of lamb reduced in price that I decided would be ideal for a Sunday tea.
- 500-600g Lamb Top Side (Or stewing lamb would be fine) diced
- 200g Smoked Streaky
- 1 Red Chilli Deseeded (optional…..I was emptying the fridge)
- 2 Onions diced
- 2 Sticks Celery chopped thinly (I slice down the middle and chop finely)
- 2 Carrots diced to your liking
- 1 tsp smoked paprika
- 1 tsp Cumin
- 2 tins chopped toms
- 3 tins of pulses (cannelloni, borlotti, chick peas…the choice is yours)
- 1 glass of wine
- 500 ml stock
- 2 garlic cloves…crushed
- Glug of Olive Oil
Crank the oven up to 150°C, and place the a large oven-proof casserole dish onto the hop and heat the glug of oil.
Brown the bacon and half the lamb, take out with a slotted spoon. You want the oils to stay in the pan.
Brown the second batch of diced lamb, again take out with the slotted spoon.
Add the chopped veg to the dish, a little glug of oil if dry and add the crushed garlic
Once they have softened add the spices…….take in that glorious smell and cook in for a minute
Poor in the wine…..again take a good whiff! Cook in for a minute.
Add the stock and tomatoes into the dish along with the lamb, bacon and any juices.
Add in the pulses.
You want the liquid to just cover the lamb and beans.
Place into the oven for 2 hours or so, checking every now and again that it’s not going too dry.
We served with steamed potatoes and broccoli.