Braised lamb with butter beans and carrots

A saucy lamb, butter bean and carrot meal served with rice or mash potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the lamb in a large bowl and session with garlic, ginger, cinnamon, cumin, turmeric and onions. If possible leave to marinate over night in the fridge.

Step 2

In a large, heavy-based pan, heat the oil and then add the lamb. Cook over a medium heat for 10 minutes until the lamb is sealed.

Step 3

Add the carrots and stir. Pour over the stock, bring to the boil, cover with pot lid and simmer on a low heat for 60 – 90 minutes until the lamb is tender. Halfway through cooking check the pot and top up with hot water as needed.

Step 4

Stir in lemon juice and the butter beans into the lamb dish for the last 15 minutes of cooking, then stir through the parsley when ready to serve.

Step 5

Place cooked rice in the centre of the plate and spread out in a circular motion. Spoon saucy lamb on top and serve.