Made with Mexican-style spices and filled with beans, this slow-cooked lamb stew is a delicious twist on a classic. Switch up mealtime this week and try out this flavourful dish.
Serves44
Cook time3 hr 15 mins3 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1.8kg Coles Australian Lamb Shoulder Roast Bone In
1 red onion, cut into thick wedges
3 celery stalks, thickly sliced
2 garlic cloves, finely chopped
3 sprigs oregano
2 tsp smoked paprika
1 tbs ground cumin
2 bay leaves
2 cups (500ml) beef stock
700g tomato passata
400g can cannellini beans, rinsed, drained
400g can black beans, rinsed, drained
Oregano sprigs, extra, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook lamb for 5 mins each side or until browned. Transfer lamb to a large roasting dish.
Step 2
Add onion, celery, garlic, oregano, paprika, cumin and bay leaves to pan. Cook, stirring, for 5 mins or until vegetables start to brown. Add stock and passata. Bring to the boil. Remove from heat.
Step 3
Arrange the vegetable mixture around lamb. Cover with foil and roast for 3 hours or until lamb is very tender.
Step 4
Add combined beans. Roast for a further 5 mins or until heated through. Top with extra oregano and serve with lime wedges.
