Ingredients :
500g lamb shoulder cut into cubes
2 tablespoons of the olive oil
1 onion, chopped
2 cloves of garlic, minced
2 carrots, cut into pieces
2 branches of celery, cut into cubes
1 red pepper, cut into cubes
400 g cooked white beans (canned)
400g crushed tomatoes (canned)
250 ml of vegetable or poultry broth
1 garnished bouquet (thyme, bay, parsley)
Salt and pepper to taste
Fresh chopped parsley, for garnish (optional)
Preparation:
Heat the olive oil in a large skillet over medium heat. Add the lamb chops and golden all around. Remove the lamb from the cooker and reserve.
In the same pot, add the onion, garlic, carrots, celery and paprika. Stir for about 5 minutes until veggies start to tender.
Putting the lamb chops back in the slow cooker. Add the drained white beans, crushed tomatoes with their juice, vegetable or poultry broth, and garnish the bouquet.
Bring to a boil, then reduce heat and simmer on low heat for about 1hour to 1:30, until lamb is tender and sauce has thickened.
Rectify the seasoning with salt and pepper to your liking.
Serve hot, sprinkled with fresh chopped parsley if desired.
This lamb bean stew is tasty and comforting, perfect for winter meals. Enjoy your meal! 🍲
