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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!

Preparation time


45 ml 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
10 ml Robertsons mixed herbs
500 ml water
60 ml Knorr Minestrone Soup
1 tin baked beans in tomato sauce (410 g)

Preparation method

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.


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