Ingredients
- 2 boneless PGI Welsh Lamb neck fillets or 2 leg steaks, cut into chunks
- 1 tbsp oil
- 1 onion, chopped
- 2 sticks celery, finely chopped
- 2 carrots, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- Seasoning
- Sprigs of thyme and rosemary
- 450ml lamb or veg stock
- 150g bag baby spinach, shredded kale or cavolo nero
- 400g tin butter beans, drained and rinsed
- Thyme leaves or mint to garnish
60
Cooking Time
20
Prep Time
4
Serves
- Heat the oil in a pan and fry the lamb for a few minutes until browned.
- Add the onion, celery, carrot and garlic and fry for a few minutes, stirring gently until the veg has softened.
- Add the purée, herbs and seasoning then add the stock, bring to the boil and then simmer for approximately 1 hour until the lamb is tender (45 minutes if using leg steaks).
- Add the butter beans and the greens and allow to cook for a further 5 minutes.
- Serve scattered with herbs and crusty bread.
