LAMB CASSEROLE WITH GARLIC AND BROAD BEANS

Serves 6

45ml / 3 tbsp olive oil
1.5kg fillet lamb, cut into 5cm / 2in cubes
1 large onion, chopped
6 large garlic cloves, unpeeled
1 bay leaf
5ml / 1 tsp paprika
120ml dry sherry
115g shelled fresh or frozen broad beans
30ml / 2 tbsp chopped fresh parsley
Salt and ground black pepper.

1. Heat 30ml / 2 tbsp of the oil in a large flameproof casserole. Add half the meat and brown well on all sides. Transfer to a plate. Brown the rest of the meat in the same way and remove from the casserole.

2. Heat the remaining oil in the pan, add the onion and cook for about 5 minutes until soft. Return the meat to the casserole.

3. Add the garlic cloves, bay leaf, paprika and sherry. Season with salt and pepper. Bring to the boil, then cover and simmer very gently for 1 ½ -2 hours, until the meat is tender.

4. Add the broad beans about 10 minutes before the end of the cooking time. Stir in the parsley just before serving.