500g lamb shoulder, cut into chunks
1 onion finely chopped
4 or 5 mushrooms, quartered
1 clove of garlic, finely chopped
1 x 400g tin of chopped tomatoes
300ml Lamb stock (beef will do if you don't have lamb)
1 x 300g tin of cannelini beans
1/4 teaspoon (large pinch) of Cayenne Pepper
A small handful of chopped fresh parsley
preparation 6 mins • you cook for 7 mins •
Watch a 30 second preview of my cook-along video below
This recipe entails just enough cooking to make you feel like a cook, but it's a true 'throw everything in' dish. Lamb shoulder, cooked until tender with chopped tomatoes and cannellini beans. Add a hint of heat and you have a dish that's warming, hearty and moreish - perfect for those cold winter nights. This is a two part recipe. In part one we start the cooking and in part two we finish off and serve.
Large ovenproof pan with lid that can be used on the hob OR
Large saucepan AND oven dish with lid
Spoon to stir
Before you start, preheat your oven to 170c. Have all the ingredients out and ready except for the cannelini beans and parsley. Put a large pan on the hob on a high heat and click here!
Before you start, take your pan out of the oven, have the parsley chopped and click here!