Lamb and bean stew recipe (pistache de mouton)
- Cuisine: French
- Serves 4-6
This comforting winter dish is a very much loved family classic in the Pyrenees region.
50g diced fatty bacon
3 sprigs thyme, chopped
12 pieces of lamb from the shoulder, each about 80g
1 small onion, diced
4 garlic cloves, crushed
1 bay leaf
Salt and freshly ground black pepper
60ml dry white wine
2 tomatoes, diced
400g cooked white beans, drained
4 tbsp chopped parsley
PreparationHeat the butter and bacon in a wide heavy-based saucepan. Add the thyme and stir well. Add the lamb pieces and brown the lamb on all sides for a few minutes.
Add the onion, garlic and bay leaf and season with salt and pepper. Cook for 4-5 minutes to lightly brown the onion.
Add the wine, bring to the boil, then add the tomatoes. Cover with foil and a lid and cook over low heat for about 1½-2 hours until the meat is tender. Stir the stew a couple of times during the cooking to make sure it doesn't stick.
When the meat is cooked, add the beans. Stir gently and reheat for a few minutes. Transfer the stew to a wide gratin dish and sprinkle the top with the chopped parsley and breadcrumbs.
Place under a hot grill and leave for a few minutes until golden brown. Serve immediately but take care as it's very hot.
If you enjoyed this Lamb and bean stew recipe (pistache de mouton) then browse more French recipes, stew recipes, meat recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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