This is a dish that is gently spiced and is perfect for a cold winter night. Serve with a crunchy green salad, or, on a really cold night, a big pile of cauliflower mash.
Serve 4-5
Ingredients
1.5 kg lamb shoulder with bone, either in one piece or cut into 4 pieces
Olive oil
1 kg fine green beans, trimmed
1 medium onion, chopped
500ml chopped tomatoes (canned are fine)
1 ½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp all spice
Method
Brown meat and onion in a little olive oil.
Add spices and water and let simmer for about 5 minutes.
Add green beans and tomatoes.
Cover and bake in oven at 150C for approx. 4 hours until very tender and beginning to fall apart.
If there is too much liquid when the meat is tender, pour most of it into a wide saucepan and boil hard to reduce.
There should be no need to skim fat as the beans will absorb most of it.
Check seasoning and serve.
How much water?
Hi Eileen
Water just so it cover the lamb. If it is to watery when the lamb is done poor some out in a sauce pan and let it reduce to a “gravy”. Let me know how you go with the recipe.