Lamb cassoulet with haricot beans
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6-8 portions |
Ingredients
- 2 tsp tomato paste
- 2 tbsp canola oil
- large pinch pepper
- large pinch salt
- 2 tins haricot beans, drained and rinsed
- 2 sprigs rosemary
- 250 g rainbow carrots
- 1.6 L beef / chicken stock
- 1 kg lamb leg cubes, trimmed of fat
- 120 g celery
- 1 carrot
- 220 g onion
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Cooking Instructions
- Finely chop onions, carrots and celery making sure to keep them separated.
- Warm a large pot, add the oil and brown the lamb cubes. Cook the lamb until evenly browned all over. Remove from the pot and set aside.
- Add the onions to the pot and sauté until they are opaque, then add the carrots and cook for 5 minutes then add the celery and cook for another 5 minutes.
- Return the lamb to the pot with the tomato paste. Cook for 5 minutes then use a bit of stock to deglaze the bottom of the pot, scraping of any caramelized bits.
- Add the beef stock and rosemary. Bring to the boil then lower the heat and simmer for one and a half hours stirring occasionally.
- Peel the rainbow carrots and set aside until needed.
- Open the tins of haricot beans, strain and rinse them. Set aside until needed.
- When the lamb has been cooing for an hour and a half add the carrots and after 20 minutes the haricot beans.
- Check the seasoning before serving.
- Serve with pearled barley or brown rice, garnished with more rosemary.
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