Lamb Neck and Bean Casserole

Lamb Neck and Bean Casserole

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Enjoy this special mutton stew on a chilly night with a large chunk of bread to mop up all the sauce!

  • Recipe serves6
  • Preparation time30 minutes
  • Cooking time75 minutes


  • 45ml cooking oil
  • 650 g lamb neck portions
  • 2 onions, cut into large chunks
  • 1 clove garlic, crushed
  • 2 sticks celery, chopped
  • 1 green pepper, chopped
  • 2 medium tomatoes, grated
  • 10ml Robertsons Mixed Herbs
  • 500ml water
  • 60ml KNORR Minestrone Soup
  • 1 tin (410 g) baked beans in tomato sauce


  • In a large pot, heat oil and fry meat until well browned. Remove and set aside.
  • Fry onions, garlic, celery and green pepper for 2 minutes.
  • Return meat, add tomatoes, Robertsons Mixed Herbs and water, and simmer for 45 minutes.
  • Add beans and cook for a further 10 minutes.
  • Mix the KNORR Minestrone Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
  • Serve with pap or rice.