Name: Lamb and tomato stew with butter beans and feta
Total time: 2 h
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 750g lamb neck fillet cut into small chunks; 1 large onion chopped; 2 cloves garlic chopped; 1 tsp smoked paprika; 400g tin plum tomatoes; 1 tbsp sherry vinegar; 750ml chicken stock; 2 x 400g tins butter beans drained; a handful flat-leaf parsley chopped; 100g feta crumbled; a pinch (optional) dried mint; to serve crusty baguette

1 tbsp olive oil
750g lamb neck fillet
cut into small chunks
1 large onion
chopped
2 cloves garlic
chopped
1 tsp smoked paprika
400g tin plum tomatoes
1 tbsp sherry vinegar
750ml chicken stock
2 x 400g tins butter beans
drained
a handful flat-leaf parsley
chopped
100g feta
crumbled
a pinch (optional) dried mint
to serve crusty baguette

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened.
step 2
Stir in the paprika and cook for 1 minute then tip in the tomatoes (crushing them with your hands as you go), vinegar and stock. Return the lamb to the pot, season, then put on a lid and bake in the oven for 11/2 hours.
step 3
Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.