Save to your scrapbook
Spiced Lamb Cassoulet
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For unexpected guests, simply add another can of cannellini beans and a little more wine and mango chutney to stretch the cassoulet further
Cook the cassoulet up to the end of Step 2. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge, then gently reheat. Simmer on the hob for 10 minutes or until piping hot, then continue from Step 3. Add the garnish and serve.
Typical values per serving:
This recipe was first published in January 2005.