Epaule d’Agneau aux Haricots from The Cooking of Provence by Patricia Lousada
Lamb with haricot beans is a favourite French combination and indeed it is a perfect marriage of flavours. Although this is a rustic-looking stew, it is delicious enough fora banquet. The dish rehe...
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Ingredients
- 2 tablespoons flour
- a pinch of dried thyme
- finely chopped parsley, to garnish
- a pinch of sugar
- 1 onion, chopped
- 2 tablespoons oil
- 397 g (14 oz) can of chopped tomatoes
- 3 garlic cloves, chopped
- salt
- pepper
- 6 large lamb shoulder chops
- 1 onion, stuck with a clove
- 1 bay leaf
- 375 g (12 oz) dried haricot beans
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