Provençal style Lamb Casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the marinade ingredients in a small, heavy-based saucepan over medium heat and bring to the boil.

Step 2

Reduce the heat and simmer for about 20 minutes until the contents have reduced by about half.

Step 3

Strain the marinade into a large bowl and set aside to cool until nearly room temperature.

Step 4

Place the lamb pieces in the marinade, cover and refrigerate for at least 2 hours.

Step 5

Heat the oil in the stovetop casserole dish/Dutch oven over medium heat.

Step 6

Remove the lamb from the marinade (reserving the marinade) and add to the hot oil.

Step 7

Fry, stirring constantly, until evenly browned - about 5 minutes.

Step 8

Remove the meat from the dish and set aside.

Step 9

Fry the onion in the same pan for about 2 minutes, then add the carrots and garlic.

Step 10

Fry for a further 3 minutes.

Step 11

Add the tomatoes, Provençal herb blend and reserved marinade and season with salt and pepper.

Step 12

Bring the mixture back to the boil, then add the lamb pieces and stock.

Step 13

Return to the boil, reduce the heat and add the beans and chilli.

Step 14

Simmer for 30–35 minutes, uncovered, or until the lamb is tender.

Step 15

Serve in large bowls with boiled new potatoes or fresh garlic bread.

Step 16

MY TIP: About 10 minutes before cooking is complete, take a tablespoon or 2 of the stock from the pan and mix with the cornflour/ cornstarch to form a paste.

Step 17

Stir this paste back into the casserole.

Step 18

This will slightly thicken the casserole over the last few minutes of cooking.