Lamb and green bean stew
Lean lamb leg steak
450 g, fat trimmed, cut into 2cm chunks (buy 500g)
600 g, halved
Canned diced tomatoes
400 g, (1 x 400g can)
350 g, cut into 3cm pieces
Vegetable stock cube
1 individual, gluten-free variety, to make 300ml stock
2 tsp, mixed
Fresh bay leaf
1 x 3 second spray(s)
- Lightly spray a large flameproof casserole with oil and heat over medium-high heat. Season lamb with salt and pepper and cook for 3-5 minutes or until browned all over—you may need to do this in batches.
- Add potatoes, tomatoes, stock, herbs and bay leaves. Season with salt and pepper and stir to combine. Bring to the boil. Reduce heat and simmer, covered, for 1 hour.
- Add beans and continue to cook, covered, for 15 minutes or until lamb and beans are tender. Discard bay leaves to serve.