3 tablespoons
oil, 2 sliced onions, 4 sliced carrots, 2 stalks of chopped celery, 900g/2lbs
cubed middle neck of lamb, seasoned flour to coat, 1 large sliced aubergine weighing
about 225g/8oz, 450ml/.75 pint stock, 100g/4oz dried haricot beans, soaked overnight
in cold water, 1 tablespoon tomato puree, salt & freshly ground black pepper,
chopped parsley to garnish. Method:
Heat
the oil in a large flameproof casserole and sauté the onion, carrot and
celery for about 5 minutes. Remove from the pan with a slotted spoon and set aside.
Coat the lamb in seasoned flour and add to the pan juices. Quickly fry until well
browned. Return the vegetables to the casserole. Add the aubergine, pour over
the stock and mix in the drained beans. Stir in the tomato puree and season to
taste. Bring to the boil, cover and simmer for 2.5 hours until the meat and beans
are tender. Allow to cool, skim away any surface fat then reheat for 15-20 minutes.
Serve garnished with chopped parsley and accompany with a crisp salad and jacket
potatoes. |
