Ingredients

• 1 tsp olive oil
• 350g/12oz lean lamb
• cubed
• 16 pickling onions
• 1 garlic clove
• crushed
• 600ml/20fl oz lamb stock (made with concentrated liquid stock)
• 200g can chopped tomatoes
• 1 bouquet garni
• 2 x 400g cans flageolet beans
• drained and rinsed
• 320g/11oz green beans
• 250g/9oz cherry tomatoes
• freshly ground black pepper

Directions

• Heat the oil in a flameproof casserole or saucepan
• add the lamb and fry for 3-4 minutes until browned all over. Remove the lamb from the casserole and set aside.
• Add the onions and garlic to the pan and fry for 4-5 minutes
• or until the onions are beginning to brown.
• Return the lamb and any juices to the pan. Add the stock
• tomatoes
• bouquet garni and beans. Bring to the boil
• stirring
• then cover and simmer for 1 hour
• or until the lamb is just tender.
• Meanwhile
• bring a pan of water to the boil and blanch the green beans. Place in bowl of ice-cold water.
• Add the cherry tomatoes to the stew and season well with freshly ground black pepper. Continue to simmer for 10 minutes.
• Divide the stew between four plates
• place the green beans alongside and serve.