Spanish Style Lamb with Butter Beans. Makes: 4
2 tbsp KTC extra virgin olive oil
3 leeks, trimmed and thinly sliced
2 tsp KTC garlic paste
500g lamb, shoulder or leg, diced
1 tbsp KTC tomato puree
1 tsp smoked paprika
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 bay leaves
200ml white wine
2 x 400g tin KTC plum tomatoes
1 tsp sugar
1 x 400g tin KTC butter beans, drained and rinsed
100g pitted green olives
salt and freshly ground pepper to taste
- Preheat oven to 160°C.
- Heat the oil in an ovenproof casserole dish, add the lamb and 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 2 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.