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Braised lamb with sweet potatoes and haricot beans
Fruit and vegetables
2 large
onions
, sliced
4
celery
sticks, sliced
1
garlic
clove, crushed
2
sweet potatoes
, peeled and sliced into 2cm/¾in cubes
Tins, packets and jars
400g tin
chopped tomatoes
2 tbsp
mango chutney
400g tin
haricot beans
, drained and rinsed
Cooking ingredients
2 tbsp
sunflower oil
1 tbsp ground
cumin
1 tbsp medium
curry powder
1 tbsp sun-dried
tomato purée
or paste
salt and freshly ground
black pepper
Meat, fish and poultry
1kg/2lb 4oz
lamb neck
fillet, diced
Other
450ml/16fl oz lamb or beef stock
Back to recipe
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