Easy Lamb Casserole
This is a very easy and delicious lamb stew which only uses a few cheap ingredients and can be made in advance. You'll need either a large frying pan and a lidded casserole dish, or just a big saucepan with a lid for this recipe.
1 tbs olive oil
2 onions - finely chopped
5 garlic cloves - finely chopped
2 tbs bacon pieces - optional
1kg lamb pieces - preferably neck or shoulder
5 tomatoes - roughly chopped
1 tbs dried Provence herbs (or a mixture of thyme, rosemary, basil & bay leaf) or even some Icelandic wild herbs
250ml dry white wine
2 tins white cannelloni beans (found in Hagkaup - Green Giant brand)
Fry the onions, garlic and bacon for 15 minutes on a low-medium heat til very soft. Make space in the middle and add the lamb pieces and seal quickly on all sides. Then pour in tomatoes, wine and herbs and bring to boil. Now you can either transfer to a lidded casserole dish and put in oven, or you can continue to cook on the hob with a lid. Either way, cook on a very low heat (150C/300F in oven) for 1 hour. Then add the white beans and cook for a further 1 hour, making sure not to stir as this will break up the beans and meat. It won't hurt to turn off the oven and just let the casserole sit for up to another hour - so this dish is perfect for when you don´t want to be stuck in the kitchen.
Season and serve with crusty bread and a light salad.