Lamb and Bean Stew

This recipe is something i like to make in big batches in advance and store in tupperware containers in the freezer. I heat a container full in the microwave when guests drop by unannounced.

It smells great and is spicy and filling. This Lamb and Bean Stew always earns praises :-)

(I tried to get a picture at last night's dinner but the dish was empty when i remembered the camera! Next time na lang..)

By the way, this is a recipe that i made out on my own. I always eat Roast Leg of Lamb in the restaurants but am not fond of mint jelly so i wondered if i could cook Lamb without any mint jelly at all. And this is the end product of my experimentations. Enjoy.


LAMB AND BEAN STEW


350 grams lamb meat, cut into chunks
red wine

Marinate lamb meat in red wine overnight. Discard marinade.

Dredge meat in flour.

Lightly brown meat in

1/4 cup President brand unsalted butter. Transfer meat to bowl.

Using remaining butter, lightly saute two (2) 4.5 oz cans of Stewed Tomatoes and scrape off the browned bits of meat at the bottom of the pan.

Add 1 large white onion, sliced into large pieces. Add meat and 150 grams of dried white beans. Add more water if sauce is too thick.

Cook slowly over slow heat until meat and beans are tender. (Pressure cooking may be done).

Add 4 Long Chilis slit in the middle. Add 150 grams green peas.

Season with salt and freshly crushed peppercorns . Garnish with a handfull of chopped parsley. (Parsley is an important component of this dish's flavor.)

Serve with crusty garlic bread or hot white rice.

* Canned beans may be substituted for dried beans. But these are added after the meat has tenderized and allow to simmer for several minutes to allow the starch from the beans to be incorporated in the sauce. It may be necessary to add more water or broth.*