An adaptation of an Iranian dish, Red Bean and Lamb Casserole makes a filling and tasty family meal. Serve Red Bean and Lamb Casserole with creamed potatoes and steamed courgettes .
2 tablespoons olive oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
2 lb. boned leg of lamb, cut INTO 1-inch cubes
6 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped
10 oz. dried red kidney beans, soaked overnight in cold water and drained
1 teaspoon turmeric
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh mint
6 fl. oz. chicken stock, hot
4 fl. oz. yogurt
1 tablespoon chopped fresh parsley
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
In a medium-sized flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the lamb cubes and cook, stirring and turning occasionally, for 6 to 8 minutes or until the meat is lightly and evenly browned.
Add the tomatoes, kidney beans, tur-meric, salt, pepper, lemon juice, coriander and mint and stir well to mix. Pour over the stock and bring the liquid to the boil.
Remove the casserole from the heat, cover and place it in the centre of the oven. Bake for 1 to 1 hours or until the lamb and beans are tender.
Remove the casserole from the oven. Stir in the yogurt. Sprinkle over the parsley and serve immediately.