MeatAlison Lambert

MeatAlison Lambert

This is one of those simple one pot meals. It needs long slow cooking, and if possible do soak your own beans. If you would rather use tinned beans, rinse them really well and drain. Add the beans half way through cooking the lamb as they are already cooked, and you don't want them to go too mushy. Lovely served with some good qualtiy bread and a crunchy green salad.




GREEK LAMB IN TOMATO SAUCE WITH RED BEANS
Serves 6

500g dried red kidney beans, soaked overnight in cold water and drained
½ cup olive oil
1.5kg boneless lamb - shoulder
1 onion, grated
400ml tomato juice
1 Tablespoon tomato paste
1 teaspoon sugar
1 Tablespoon red wine vinegar
½ cup freshly chopped parsley
1 small chilli, chopped
Salt and pepper

Put the beans in a pot, cover with water and bring to a boil. Boil vigorously for 15 minutes, then drain and discard the water, pour in fresh water to cover, bring to a boil and simmer for 15-30 minutes, or until half cooked. Drain and discard water. Heat the oil in a large pan. Add the meat and cook over high heat, turning occasionally, until browned all over. Add the onion, reduce the heat, and cook stirring occasionally for 5 minutes, until softened. Pour in the tomato juice and add the tomato paste, sugar, vinegar, parsley, chilli and beans. Mix well, season with salt and pepper, and pour in 2 cups water. Cover and simmer over low heat, adding a little more water if necessary, for 1-2 hours, until the meat and beans are tender and the liquid has reduced. Serve and enjoy.