Spanish Green Lamb with Butter Beans

An easy casserole that can be cooked in advance, if needs be.

Serves 4

INGREDIENTS

1kg diced lamb
4 rashers streaky bacon cut into strips
1 large onion chopped
300ml pint stock
1 teaspoon mixed spice
1 tablespoon lemon juice
2 tablespoons olive oil
1 can of butter beans, drained and rinsed
250g Swiss chard, washed and shredded (use spinach if chard is not available)

To finish the sauce
1 clove of garlic peeled
1 teaspoon paprika
1 slice of stale bread, cubed
1 small handful of fresh parsley, chopped
1 small handful of fresh mint, chopped

Preheat oven 180C /Gas 4

METHOD

Heat the oil in an ovenproof casserole or large frying pan. Add the lamb and cook until sealed and lightly browned. Next add the onions and bacon and cook until the onions soften and are lightly browned.

Add the mixed spice and stir over the heat for one minute. Add the stock and lemon juice to the mixture; stir and bring up to simmering point. Cover and cook in the oven for one hour.

Remove from the oven and stir in the butter beans and return to the oven for a further half hour.

Pound the garlic clove with a pinch of salt in a pestle and mortar. Add the paprika and bread and continue to pound and work the mixture a little more. Finally mix in the chopped herbs. (This can be done in a food processor).

Remove the lamb from the oven and stir in the chard or spinach. Next, blend a little of the hot liquid from the casserole into the herb mix and stir the resulting mixture into the casserole. Return to the oven for a final 10-15 minutes.