Lamb and Butterbean Stew with Mint
This is a super easy meal with only five main ingredients. It's best served with mashed potatoes to soak up the sauce.
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2 tablespoons (40ml) of olive oil
400g lamb leg steaks, cubed
1 onion, sliced
500g cherry tomatoes
1 tin (400g) butter beans, drained
large bunch of fresh mint
- Heat oil in a large frypan, then brown the lamb over a high heat for 3 - 4 minutes. Add the sliced onion and cook until slightly softened.
- Sprinkle over some mint leaves, salt and pepper. Stir in the cherry tomatoes and leave to simmer for 20 minutes, stirring occasionally. The tomatoes will start to cook down to make a sauce.
- Just before serving, stir in butter beans and cook until warmed through. Add the remainder of the mint leaves and serve.
Reviews and Ratings
Reviews in English (8)
Very tasty dish and very simple to prepare. I cooked in a bigger batch and now have some in my freezer for another night! Good winter comfort food.
21 Feb 2012
(Review from Allrecipes UK & Ireland)
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