Lamb and Bean Casserole

A good, tasty, old fashioned style lamb stew or casserole.


For 1 Continued...
1 tbspn oil 1 bay leaf
150 gm lean lamb 1 clove garlic
100 gm onion (prepared weight) ¼ tspn salt
300 ml chicken stock freshly ground black pepper to taste
½ small tin red kidney beans  



  1. Heat the oil in a flameproof casserole and fry the lamb over a high heat for about 5 min until browned on all sides, then remove with a slotted spoon and set aside.
  2. Add the onion to the casserole, reduce the heat to moderate, and cook, stirring regularly, for 5 min.
  3. Return the lamb to the casserole and add the stock, kidney beans, bay leaf, garlic, salt and pepper, bring to the boil, reduce the heat and simmer, covered, for 1¼ hours, stirring occasionally. It will probably be necessary to remove the lid for the final 30 min and increase the heat to reduce the sauce..


  1. Remove the bay leaf and serve with mashed potatoes and peas or vegetables of choice.


The lamb can often be purchased already cubed from many supermarkets.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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