Lamb and Chick Pea Casserole

Preparation: 10 minutes

Cooking: 1 hour 30

Serves 4

1 tblspn olive oil

2 onions, chopped

2 cloves garlic, crushed

400 g lamb fillets, diced

1/3 cup plain flour

1 tblspn ground cumin

1 red chilli, finely chopped

2 cups chicken or vegetable stock

2 cups green beans, sliced

2 cups chick peas, cooked

 

Heat oil in a large frying pan. Sauté onions and garlic until onion is soft.  Toss diced lamb in flour.  Add to pan and sauté until browned.  Add cumin and chilli.  Cook for a further 2 minutes. Add stock.  Bring to the boil, reduce heat and simmer for 1 hour. Add beans and chick peas.  Simmer for a further 15 - 20 minutes or until green beans are tender. Serve with freshly steamed rice.