Spanish Style Lamb with Butter Beans. Makes: 40
20 tbsp KTC Extra Virgin Olive Oil
30 leeks, trimmed and thinly sliced
20 tsp KTC Minced Garlic
5kg lamb, shoulder or leg, diced
10 tbsp KTC Tomato Puree
10 tsp smoked paprika
10 red pepper, deseeded and sliced
10 yellow pepper, deseeded and sliced
10 green pepper, deseeded and sliced
20 bay leaves
2 litres white wine
20 x 400g tin KTC Plum Tomatoes
10 tsp sugar
10 x 400g tin KTC Butter Beans, drained and rinsed
1kg pitted green olives
salt and freshly ground pepper to taste
- Preheat oven to 160°C.
- Heat the oil in an ovenproof casserole dishes, add the leeks and cook over a moderate heat for 5 minutes. Add the garlic puree, paprika and stir. Add the peppers, bay leaves, wine and simmer for 10 minutes. Tip in the tomatoes and sugar. Season to taste, cover and place in a pre heated oven for 2 hours.
- Remove from the oven and stir in the beans and olives and return to the oven for 20 minutes.
- Serve with either steamed rice or flatbreads.