Lamb And Borlotti Casserole

A casserole is a simple way to liven up the week. This ones hearty and full of healthy beans and vegetables.

The ingredient of Lamb And Borlotti Casserole

• 1 tablespoon olive oil
• 800g lean diced lamb
• 1 large leek pale section only trimmed thinly sliced
• 2 garlic cloves crushed
• 1 x 400g can diced italian tomatoes
• 375ml 1 1 2 cups massel chicken style liquid stock
• 2 teaspoons brown sugar
• 2 large fresh rosemary sprigs
• salt freshly ground black pepper
• 1 x 400g can borlotti beans rinsed drained
• 5 silverbeet leaves stems trimmed washed dried roughly chopped

The Instruction of lamb and borlotti casserole

• heat the oil in a large saucepan over high heat add half of the lamb and cook tossing for 2 minutes or until brown transfer to a plate and set aside repeat with the remaining lamb
• add the leek to the pan and cook over medium heat uncovered stirring occasionally for 5 minutes or until soft add the garlic and cook for 1 minute or until aromatic
• add the tomatoes stock sugar rosemary and lamb to the pan and bring to the boil over medium heat taste and season with salt and pepper and stir to combine reduce heat to very low and cook covered for 1 1 4 hours or until the lamb is very tender
• add the beans and cook uncovered stirring occasionally for 10 15 minutes or until sauce thickens slightly
• remove from the heat and stir in the silverbeet cover and set aside for 5 minutes or until the silverbeet wilts

Nutritions of Lamb And Borlotti Casserole

calories: 281 542 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 9 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 33 grams protein
calories: 85 milligrams cholesterol
calories: 493 74 milligrams sodium
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calories: nutritioninformation