This is the first lamb and beer recipe we have done and boy does it work well. Use a darker ale as it will provide a richness that you won’t get from a lighter style. Serve with our beer bread recipe.

INGREDIENTS (serves 4)

1kg lamb shoulder (cut into inch cubes)
2 x 440g cans butter beans (15 ounces each)
2 large onions, very roughly chopped
300 ml dark real ale (Colley’s Dog or Death or Glory Ale)
1 chicken stock cube dissolved in 150ml hot water.
6 cloves garlic, chopped
1 stick celery, chopped
3 tbs. olive oil
2 heaped tbs. plain flour
2 bay leaves
2 tsp. dried thyme
Salt and freshly ground pepper

INSTRUCTIONS

Preheat the oven to 180oC. In a heavy based casserole dish, heat the oil until just smoking. Add the cubed lamb to the oil in small batches and brown on all sides before removing and browning the next batch. When all the meat has been browned leave to one side and add the chopped onion, garlic and celery to the oil (add a little more if necessary). Fry until the onion just starts to colour before turning down the heat a little and adding back the lamb. Sprinkle the flour over the lamb and stir until the flour has coated the contents of the casserole dish.

Now slowly add the beer whilst stirring followed by the concentrated chicken stock. Next add the drained butter beans, thyme, bay leaves and salt and pepper. Give a good mix and bring the contents to the boil. Put the lid on the casserole and place in the oven for 1 1/2 hours or until the lamb is tender. Serve with some freshly baked bread to mop up all the thick gravy (see our beer bread recipe).