Beanpot Lamb

• 785 g best end of neck or breast (boned and rolled)
• 3 onions
• 50g butter
• 900 ml water
• 1 tsp (5ml) dried mixed herbs
• 1 clove garlic (finely chopped)
• 425g can red kidney beans
• Salt and pepper
• Chopped parsley

Peel and slice the onions.

Heat the butter in the cooker and brown the meat and the onions.

Turn the meat over and add the water, herbs and finely chopped garlic. Season with salt and pepper. close the lid and cook for 30-35 minutes once pressure has been reached. Release pressure quickly.

Open the lid and add the beans. close the cooker and cook for another 5 minutes once pressure has been reached. Release pressure quickly.

The meat juices can be thickened with cornflour and served as gravy, if desired.

Sprinkle with chopped parsley before serving.