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Casserole of Lamb and Beans (Navarin d'Agneau et Haricots Blanc)
This is a country casserole with origins in Southern Europe. Similar recipes with slight variations can be found in other Mediterranean countries, including North Africa. It freezes very well, so make extra and keep it for days when you have no time to cook.
These quantities are for 4 people, so half, double or whatever depending on the number of people you are cooking for.
Ingredients 200g white haricot beans (dried or canned) 500g lamb shoulder 1 tablespoon plain flour 1 onion 4 cloves garlic 10 large cherry tomatoes (or 4 large tomatoes) Fresh thyme, bay leaves and oregano Quarter bottle of white wine Tomato puree Chicken stock Salt & pepper 2 more cloves of garlic Fresh parsley
Cooking If using dried beans, you will need to soak them overnight in water then boil in fresh water for 30 minutes before using. If using canned beans, they can be rinsed and used directly.
Cut the lamb into cubes and remove any tough gristle but leave a little fat on the meat. Brown the meat by frying in a little olive oil then stir in a tablespoon of plain flour. Set aside in a bowl.
Finely chop 1 onion and 4 cloves of garlic. Lightly fry in a large pot over a low heat to sweat down for 3 minutes. Meanwhile, peel and de-seed the tomatoes then add into the pot.
Return the meat into the pot.
Make a bouquet-garni with thyme oregano and bay leaves and add into the pot along with the wine and 1 tablespoon of tomato puree.
Top up the pot with chicken stock, to cover all of the solid pieces. Season with salt & pepper.
Cook on a very low heat for 2 hours so that little bubbles rise to the top and the liquid 'trembles'.
Remove the bouquet-garni, add in the beans along with chopped parsley and garlic to finish off. Allow to cook for a further 5 minutes.
If you think that the sauce really needs thickening at the end, remove the meat and reduce the liquid until thickened, however a runny sauce is great with this to dip your bread into...
Serving - Serve with bread (needed to soak up the sauce!).
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