Spiced Welsh Lamb and Orange Cassoulet



Method

  1. In a large ovenproof pan heat the oil and the meat cubes and brown. Add the shallots, garlic and sausage and continue to cook for 2-3 minutes.
  2. Add the paprika and cinnamon and thoroughly coat all ingredients.
  3. Add the stock, orange juice, rind and orange wedges and borlotti beans – mix well and bring to the boil.
  4. Cover with the lid or foil and cook in a preheated oven for about 1½-2 hours until meat is tender.
  5. Serve with chunks of crusty fruit bread and winter greens.

Recipe Information

Serves 4
Calories 411 kcals
Cooking Time

Ingredients

  • 450g (1lb) Welsh Lamb shoulder or leg steaks or neck fillet cut into cubes
  • 15ml (1tbsp) Oil
  • 6 Shallots, peeled and halved
  • 2 Cloves garlic, crushed
  • 3 Chorizo style pork sausages or Welsh Lamb sausages, skins twisted and cut in half
  • 15ml (1tbsp) Smoked paprika
  • Pinch cinnamon
  • 150ml (¼pt) Lamb stock
  • 1 Orange, rind and juice removed and use 1 Orange, cut into wedges
  • 400g approx can borlotti beans, drained

Nutrition Information

  • Calories 411 kcal
  • Energy 1718KJ
  • Fat 23g
  • Saturates 7.9g
  • Salt 1.7g
  • Iron 2.7g
  • 5-a-day 0.5