Mutton and Bean Ragout

A hearty casserole of lima beans and diced mutton slow-cooked with thyme and tomatoes

Serves: 6
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes

1 leg of mutton, boned and diced
4 tbsp oil
2 onions, peeled and sliced
4 cloves garlic
6 tomatoes, roughly chopped
2 sprigs thyme
300 g lima beans, soaked for one hour

Heat 2 tbsp oil and brown the mutton in batches, then remove and set aside. Heat the remaining oil and cook garlic and onions 10 minutes over medium heat until caramelised. Add tomatoes and thyme and cook for 5 minutes.

Add the mutton and 1 cup of water and lower heat to simmer for 1 hour.

In a separate pan cook the soaked beans in plenty of water, until tender, approximately 40 minutes. When the mutton and beans are cooked, add them together and heat through for 10 minutes to blend flavours. Serve in shallow bowls garnished with chopped fresh parsley or a dollop of sour cream.

Serving Tip:

This dish is great made the day before, refrigerated and reheated slowly: perfect for a late lunch on a rainy Sunday.

For more delicious beef and lamb recipes, please go to www.themainmeal.com.au