• 4servings
  • 470calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g (1lb) lamb neck fillet, cubed

  2. 1 large onion, sliced

  3. 30ml (2tbsp) olive oil

  4. 1 x 500g carton fresh Napoletana pasta sauce (see tip if cooking for baby's family meal)

  5. 1 x 400g can cannelini beans, drained

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C, 350°F, gas mark 4.

  2. Heat nearly all the oil in a large frying pan and fry the lamb pieces, in batches, over a high heat until browned all over. Remove with a slotted spoon and transfer to a shallow ovenproof dish.

  3. Add the rest of the oil to the pan and fry the onion for 4-5 mins. Stir in the pasta sauce and 150ml (1/4pt) water and bring to the boil.

  4. Pour the sauce over the lamb and stir in the canned beans. Cover and cook in the oven for 1-1½ hrs until the lamb is tender, stirring occasionally. Adjust the seasoning to taste before serving.


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