Spiced Lamb Cassoulet

For unexpected guests, simply add another can of cannellini beans and a little more wine and mango chutney to stretch the cassoulet further

Preparation time :	15 minutes
Cooking time :	2 hours 15 minutes
Total time :	2 hours 30 minutes

Serves: 4

Ingredients

New Zealand lamb neck fillets, about 750g
3 tbsp sunflower oil
2cm piece fresh root ginger, finely grated
1 large onion, sliced
25g plain flour
1 tbsp garam masala
150ml white wine
500g carton Waitrose Passata
2 tbsp tomato purée
410g can cannellini beans, drained and rinsed
2-3 tbsp mango chutney

Method

1. Preheat the oven to 170ºC, gas mark 3. Trim and discard any excess fat from the lamb and cut into large chunks. Heat 1 tablespoon of the oil in a large flameproof casserole over a medium-high flame, and fry the lamb until brown all over (you may need to do this in batches). Remove the lamb using a slotted spoon, reserve and keep warm.
2. Add the remaining oil to the casserole, stir in the ginger and onion and fry gently for 1-2 minutes without browning. Sprinkle in the flour and spice and stir over a low heat for 1-2 minutes. Stir in the wine, passata and tomato purée. Bring to the boil, stirring all the time. Return the meat to the pan and bring to the boil. Cover and cook in the preheated oven for 1 1/2-2 hours, or until the lamb is tender and thoroughly cooked.
3. About 10 minutes before the end of the cooking time, add the beans to the lamb with the chutney and season to taste.
4. To make a garnish, mix 1/2 x 20g pack fresh mint, chopped, with a 150g tub Total 0% Fat Greek Yoghurt and season. Serve in a bowl on the side.

Cook's tips

To freeze:
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.