Lamb, White Bean & Mar­jo­ram Casse­role

The Press - Zest - - Fads & Faves -

Serves 4-6 Ad­min­is­tra­tion An­nie Oliver an­

If you can get your hands on a goat shoul­der, you’re in luck, as it’s a beau­ti­ful match for this dish. 1kg lamb or goat shoul­der 150ml olive oil 3 brown onions, finely diced 8 gar­lic cloves, finely chopped 500ml white wine 300g dried white beans, soaked overnight in water 2 bay leaves 10 mar­jo­ram sprigs, plus 1 Tbsp picked leaves 800g tinned toma­toes Salt and pep­per Trim and dice lamb or goat into 2cm pieces. Place in a saucepan of cold water and bring to the boil. Drain and re­serve lamb. Heat oil in a heavy-based saucepan and gen­tly fry in onion and gar­lic un­til soft, about 10 min­utes. Add wine and re­duce by two thirds. In a sep­a­rate saucepan cook beans un­til half cooked through, about 20 min­utes, then drain. Add bay leaves, mar­jo­ram sprigs and toma­toes to onions. Add lamb and sim­mer un­til start­ing to soften, about one hour. Add beans to lamb and cook un­til beans and lamb are soft and sauce has thick­ened. Sea­son well with salt and pep­per and sprin­kle with mar­jo­ram leaves be­fore serv­ing.

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