Lamb Beanpot Recipe
Ingredients
| Metric | ||
| 2 breasts of lamb | ||
| 1 x 15 ml spoon dripping | ||
| 2 onions, peeled and sliced | ||
| Garlic | 1 2 Clove (5gm), crushed | |
| Carrots | 2 Large, peeled | |
| 1 x 15 ml spoon flour | ||
| Stock | 300 Milliliter | |
| 4 x 15 ml spoons white wine or cider | ||
| Tomatoes | 226 Gram, peeled | |
| Ground black pepper | 1 To taste | |
| Red kidney beans | 425 Gram, drained | |
| 25 g Edam cheese, grated | ||
| Breadcrumbs | 25 Gram, browned | |
| Imperial | ||
| Dripping | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Stock | 1/2 Pint | |
| 4 tablespoons white wine or cider | ||
| Tomatoes | 8 Ounce, peeled | |
| Red kidney beans | 15 Ounce, drained | |
| 1 oz Edam cheese, grated | ||
| Breadcrumbs | 1 Ounce, browned | |
| Salt | To Taste | |
Directions
Trim the lamb of skin, gristle and fat and cut into thin strips.
Fry in the melted dripping until golden brown, then remove from the pan.
Drain off all but 1 x 15 ml spoon (1 tablespoon) fat from the pan then fry the onions, garlic and carrots for 4 to 5 minutes, stirring frequently.
Sprinkle in the flour and cook for 1 minute.
Gradually add the stock and wine or cider and bring to the boil.
Add the tomatoes and seasonings, return the lamb to the pan and cover.
Simmer gently for 30 minutes, adding a little more stock, if necessary.
Add the drained beans and continue for about 40 minutes or until tender.
Taste and adjust the seasonings and skim off any fat from the surface.
Sprinkle the top with a mixture of the cheese and crumbs and brown under a hot grill.
Fry in the melted dripping until golden brown, then remove from the pan.
Drain off all but 1 x 15 ml spoon (1 tablespoon) fat from the pan then fry the onions, garlic and carrots for 4 to 5 minutes, stirring frequently.
Sprinkle in the flour and cook for 1 minute.
Gradually add the stock and wine or cider and bring to the boil.
Add the tomatoes and seasonings, return the lamb to the pan and cover.
Simmer gently for 30 minutes, adding a little more stock, if necessary.
Add the drained beans and continue for about 40 minutes or until tender.
Taste and adjust the seasonings and skim off any fat from the surface.
Sprinkle the top with a mixture of the cheese and crumbs and brown under a hot grill.
Chef
