Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 700g diced lamb (see tip)

  3. 1 onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 1 cup (250ml) passata

  6. 1 bay leaf

  7. 3 sprigs of thyme

  8. 2 x 400g cans cannellini beans,

  9. drained, rinsed

  10. 1 tablespoon fresh breadcrumbs

  11. 1 tablespoon chopped parsley

  12. salad, to serve

Instructions Jump to Ingredients ↑

  1. Heat half of oil in a large saucepan on high. Pan-fry lamb, in batches, until browned. Remove from pan and set aside. Reduce heat to medium and add remaining oil. Pan-fry onion and garlic for 3 minutes, until soft.

  2. Return lamb to pan with passata, ½ cup water, bay leaf and thyme. Cover and simmer for 30 minutes, until lamb is tender. Remove herbs. Stir through beans and season to taste.

  3. Preheat oven to 220°C. Spoon mixture into a 5-cup ovenproof dish. Top with breadcrumbs and bake for 10 minutes, until golden. Scatter with parsley and serve with salad.

  4. Tip: Diced lamb shoulder is usually more succulent than leg. If using diced leg, you may want to cook it for a little longer.


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