• 3 tbsp light olive oil
• 1 kg to 1.5 kg (2 lb to 3 lb) lamb shoulder or leg, boned and cut into cubes
• 1 tbsp plain flour
• 2 tbsp light olive oil
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 8 small pickling onions
• 4 carrots, peeled and cut into short lengths
• 2 parsnips, peeled and cut into short lengths
• 8 small potatoes, peeled
• 400 g (14 oz) tomatoes or 4 tomatoes, peeled and seeded
• sprigs of thyme
• 2 tbsp finely chopped parsley
• 1 bay leaf
• salt and pepper
• 2 cups chicken broth or water
• 200 g (7 oz) green beans, blanched

Heat oven to 180°C (350°F). Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove meat, add a little more olive oil, and continue process until all meat is browned. Sprinkle the last lot of meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns. Add remaining meat and mix well.

Remove meat, and add remaining 2 tablespoons of oil. Add garlic and chopped onion and cook until soft. Add celery, pickling onions and carrots and cook for 5 minutes. Return meat to pan, then add parsnips, potatoes, tomatoes, thyme, parsley, bay leaf and salt and pepper and chicken broth or liquid to come two-thirds of the way up the side of the casserole. Bring to the boil on top of stove then place in oven for 1½ hours. Remove once or twice during that time and turn meat and vegetables over so that they cook evenly. Toss blanched green beans into the casserole for the last 5 minutes of cooking, and serve.