- Serves 4
- Preparation Time 08MINS
- Cook Time 01HR 30MINS
2 tbs olive oil
800g lamb diced into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
400g can peeled tomatoes
1L (4 cups) Campbells Real Stock- Beef
600g Kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces
Fresh coriander leaves, to serve
STEP 1 Preheat oven to 200C.
STEP 2 Coat the Lamb in flour, set aside.
STEP 3 Heat 1 tbsp of olive oil in a large, heavy- based saucepan or oven proof casserole dish over medium high heat.
STEP 4 Brown lamb in small batches. Remove and set aside.
STEP 5 Add remaining oil, add onion to pan. Cook stirring occasionally, for 1-2 minutes or until tender. Add garlic and cook for 1 minute.
STEP 6 Add tomatoes, Campbells Real Stock and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
STEP 7 Remove from heat. Cover and place in the oven. Cook for 1 hour or until meat is tender.
STEP 8 Add chickpeas and green beans. Cook for a further 15 minutes or until beans are tender.
STEP 9 Spoon into bowls. Sprinkle with coriander. Serve.