Braised Welsh lamb with cabbage and beans

29 Feb

Serves 4

2 tbsp rapeseed oil
2 onions, peeled and cut into quarters
2 garlic cloves, peeled and sliced
1kg boneless Welsh lamb shoulder joint
sea salt and black pepper
1 tsp caraway seeds, crushed
1 tsp hot paprika
400g red and white cabbage, shredded
400g can borotti beans, drained
400g can cannellini beans, drained
300ml German lager beer
300ml lamb stock

1. Preheat oven to 160°C. Heat the oil in a large oven proof casserole pan or pot. Add the onions and garlic and lightly cook for 1-2 minutes.

2. Add the lamb joint and brown well. Sprinkle over the seasoning, caraway seeds and paprika, toss to coat all the ingredients. Add the cabbage, beans, beer and stock. Mix well. Bring to the boil, place in the oven and cook for 1-2 hours until the meat is tender. Serve thickly sliced with crusty bread.



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