members recipes

Ingredients
Lamb neck fillet

1 large onion

4 fresh tomatoes

1/2 cup of tomato sauce

1ts of basil

1ts rosmary

1/2 can of kidney beans

1/2 can of butter beans

olive oil

1 cup veg stock

2 clove of garlic

Method
remove skins from tomatoes and fry in a little olive oil for a few mins.then mash with a masher add the ketchup and leave for 4mins.then add stock and leave to bubble for around 10mins. season the lamb with salt and pepper and brown in a seperate pan.add the herbs & garlic to the tomato sauce followed by the kidney and butter beans.Pour a layer of the sauce into an oven proof dish and then put the browned lamb ontop of it and cover the lamb with the rest of the stock.Cover with foil and put in the oven at 200 for around 25mins and then remove the foil and allow the top to almost crust over.DONE