Braised lamb with cannellini beans
Ingredients
- 1 kg (3lb) scrag end of neck or stewing lamb on the bone, cut into chops
- 2 level tsp paprika
- 1 level tbsp plain flour
- 2 tbsp. vegetable oil
- 450 g (1lb) onions, roughly chopped
- 2 garlic cloves, crushed
- 1 level tbsp tomato purée
- 2 x 400 g cans chopped tomatoes
- 410 g can cannellini beans, drained and rinsed
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