Lamb and red bean casserole

Ingredients

750 g Diced lamb forequarter

2 Small carrots, chopped

2 Sticks celery, chopped

425 g Can peeled tomatoes

2 cups Beef stock

310 g Can red kidney beans, rinsed mashed potato to serve

Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a moderately-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
Add the carrots and celery to the pan and cook for 1 minute or until softened. Add the tomatoes and stock. Bring to the boil, and then reduce heat to simmering point.
Return the lamb to the pan, simmer partially covered for 1 hour. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed. Add a little water if needed. Add the kidney beans and cook 30 minutes more until lamb is very tender.
Serve with mashed potato.

Don't rush the initial stage of browning the meat. This will make this dish rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it's ready. Stir occasionally and adjust the heat as it cooks if needed. When it's done the meat should be tender enough to fall apart easily with a fork.
A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
Best lamb cuts for or casseroling or braising: Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.