Lamb casserole

  • Serves 4
  • 800g lamb, rack or chops
  • 1 red onion finely chopped
  • 1 tablespoon of fresh ginger finely chopped
  • 1 sprig of rosemary finely chopped
  • 1 clove of garlic very finely chopped
  • A handful of parsley finely chopped
  • 1 tin of baby tomatoes
  • 1 tablespoon of redcurrant jelly (or less to taste)
  • 1 tablespoon of JalapeƱos peppers chopped, from a jar (or less to taste)
  • 1 can of butter beans drained
  • 1/2 cup of frozen peas
  • Fry the lamb chops in a frying pan, or deep, heavy based saucepan in half the olive oil until browned. Set aside.
  • Put the onion in a deep heavy based saucepan and fry gently in the rest of the olive oil for a couple of minutes. Add the ginger, garlic and rosemary and continue to fry for a further 5 minutes until
  • Add the lamb, the tin of baby tomatoes and the stock to the pan. Cook gently for a further 5 minutes.
  • Add the redcurrant jelly and JalapeƱos peppers. Cook gently for a further 10 minutes.
  • Add the drained can of butter beans and cook for a further 5 minutes, add the frozen peas and cook through until hot again (a minute or two).
  • Serve on truffle mash.