Lamb and green bean stew
- 3 onions, peeled, 1 quartered and 2 chopped
- 2 x 350g pack diced lamb
- 150ml vegetable oil
- 1 whole head garlic, cloves crushed
- 500g fine beans
- 1kg tomato passata
- 2 tbsp tomato puree
- 5 Vermicelli nests, broken into short pieces
- 250g pudding or basmati rice, rinsed
- Flat leaf parsley, chopped, to serve
Put the quartered onion and cubed lamb in a saucepan and cover with boiling water. Bring to the boil over a high heat, skimming any scum that appears on the surface. Reduce the heat and simmer for 40mins. After 40mins, strain the lamb from the pan, reserving the liquid and set both aside.
Meanwhile, heat half of the vegetable oil in another saucepan and gently fry the chopped onion and the garlic for about 10mins, until soft but not browned. Add the beans, turn down the heat, and cook for 15mins.
To the pan with the beans, add the passata and 400ml of the lamb cooking liquid. Stir through the tomato puree and add the lamb. Simmer for 30mins.
To make the vermicelli rice, heat the rest of the oil in a saucepan and fry the Vermicelli pieces for a couple of minutes, until golden. Add the rice and stir well and add enough boiling water to cover by 2cm. Simmer for 12mins then turn off the heat, cover with a lid and let sit for 15mins.
To serve, divide the vermicelli rice between bowls and ladle over the lamb stew and sprinkle over some chopped parsley