COOK everyday

Lamb and tomato stew with butter beans and feta

2 HOURS | SERVES 4 | EASY

olive oil 1 tbsp
lamb neck fillet 750g, cut into small chunks
onion 1 large, chopped
garlic 2 cloves, crushed
smoked paprika 1 tsp
plum tomatoes 400g tin
sherry vinegar 1 tbsp
chicken stock 750ml
butter beans 2 x 400g tins, drained
flat-leaf parsley a handful, chopped
feta 100g, crumbled
dried mint a pinch (optional)
crusty baguette to serve

• Heat the oven to 180C/fan 160C/gas 4. Heat the olive oil in a large, heavy lidded casserole and cook the lamb, in batches, until browned all over. Scoop out onto a plate with a slotted spoon. Add the onion and garlic to the same pan, and fry for 5 minutes until the onion has softened. Stir in the paprika and cook for 1 minute then tip in/2 hours. Stir in the beans and cook for another 15-20 minutes or until the beans are heated through. Stir in most of the parsley. Serve in warm bowls topped with crumbled feta, the rest of the parsley and a pinch of dried mint, if using, with crusty bread, if you like.