Lamb and Bean Stew Bread Bowl
A delicious stew with lean lamb neck cubes, chorizo, hot stock, wine and red kidney beans, cooked and served in a large bread roll.
- 250g lean lamb neck fillet, cut into small cubes
- 1 tablespoon plain flour
- 1 tablespoon oil
- 50g chorizo, cut into small cubes
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 100ml good, hot vegetable or chicken stock
- 1 small glass red wine, optional
- ½ x 400g can red kidney or black eye beans, drained
- 2 large crusty rolls of your choice
- In a large plastic food bag, season the flour with salt and freshly milled black pepper. Add the lamb cubes and toss gently to coat in the seasoned flour.
- Heat the oil in a large non-stick pan, add the lamb cubes and cook for 4-5 minutes, until golden brown all over. Discard the seasoned flour.
- Add the chorizo, onion and garlic. Cook for a further 1-2 minutes.
- Add the stock and wine, if used. Increase the heat and bring to the boil, reduce the heat, cover and simmer for 40 minutes.
- Add the beans, cover and continue to cook for a further 10 minutes
- Slice the tops of the rolls and set to one side. Scoop out the centre, and set side (you freeze and use for breadcrumbs), leaving a 2cm-thick border.
- Spoon the hot lamb stew into the empty bread rolls, return the lid and serve immediately with a side salad.