Aubergine, Bean & Lamb Casserole

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Serves 4


3 tablespoons oil

2 sliced onions

4 sliced carrots

2 stalks of chopped celery

900g/2lbs cubed middle neck of lamb

seasoned flour to coat

1 large sliced aubergine weighing about 225g/8oz

450ml/.75 pint stock

100g/4oz dried haricot beans (soaked overnight in cold water)

1 tablespoon tomato puree

salt & freshly ground black pepper

chopped parsley to garnish


  1. Heat the oil in a large flameproof casserole and sauté the onion, carrot and celery for about 5 minutes. Remove from the pan with a slotted spoon and set aside.
  2. Coat the lamb in seasoned flour and add to the pan juices. Quickly fry until well browned.
  3. Return the vegetables to the casserole. Add the aubergine, pour over the stock and mix in the drained beans. Stir in the tomato puree and season to taste.
  4. Bring to the boil, cover and simmer for 2.5 hours until the meat and beans are tender.
  5. Allow to cool, skim away any surface fat then reheat for 15-20 minutes.

Serve garnished with chopped parsley and accompany with a crisp salad and jacket potatoes.

Shoulder Stove Top

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522