This is a hearty and smoky stew and it is absolutely delicious. The original recipe calls for beef rather than lamb, but the lamb works just as well. I served it with toasted pitta, but any crusty bread would do and you could use feta instead of cheddar on top.
Smoky Lamb Stew (adapted from Good Food Magazine September 2010)
(Serves 4 hearty portions)
(15 WW ProPoints per serving without the cheese or bread)
1kg shoulder of lamb, cut into large chunks
1 onion, chopped
2 cans chopped tomatoes
2 tsp smoked paprika,
2 tsp ground cumin
2 tsp mild chilli powder
2 tbsp red or white wine vinegar
1 tsp caster sugar
400g can butter beans, rinsed and drained
100g cheddar, grated
Heat oven to 160C. Heat a stove top and oven proof casserole dish and spray with cooking spray. Brown the lamb briefly and set aside. Spray again with cooking spray and add the onions, fry until translucent.
Add in the tomatoes, spices, vinegar and sugar and fill one of the tomato cans with water and add to the pan, bring to the boil and cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the lamb is tender.
Serve topped with grated cheese, you can miss out the cheese if you want a lower fat version. Serve with pitta or crusty bread.