Title: Lamb in the Pot with Beans
Categories: Sainsbury6
Yield: 4 servings

250 g Cannellini beans; (8oz)
500 g Lean; boneless lamb (1lb)
4 lg Stic celery; chopped
1 lg Onion; sliced thinly
1 tb Chopped fresh thyme or 1
-teaspoon dried
; thyme
2 ts Chopped fresh rosemary or 1
-teaspoon
; dried rosemary
600 ml Chicken stock; (1 pint)
300 ml Tomato juice; (1/2 pint)
1/2 ts Tabasco sauce
2 ts Paprika
1 Clove garlic; crushed

Put the beans into a saucepan. Cover them with the water, bring them to the
boil and cook them for 10 minutes.

Take them from the heat and leave them to soak for 2 hours. Drain them.

Preheat the oven to 180øC/350øF/Gas Mark 4.

Cut the lamb into 2cm (3/4inch) dice.

Layer the beans, lamb, celery, onion and herbs in a deep casserole.

Mix the rest of the ingredients together and pour them over the lamb and
beans.

Cover the casserole and cook it in the oven for 2 hours, or until the beans
and lamb are really tender.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.