Lamb, Mint And Butterbean Stew

This delicious meal is so flavourful that you cannot afford to ignore it. Could you believe that you need only 5 main ingredients for the stew? The interesting part is here, you can actually eat it on its own. But I prefer serving it with mashed potatoes so that I can soak up the delicious sauce. Don’t forget to set some fresh mint aside for garnishing.

Ready in: 30min (Prep: 5min, Cook: 25min)
Serves: 4


  • Olive oil – 2 tablespoons
  • Lamb leg steaks (cubed) – 400g
  • Onion (sliced) – 1
  • Punnet cherry tomatoes – 1 (500g)
  • Butter beans (drained) – 1 (400g) tin
  • A bunch of fresh mint
  • And salt and pepper to taste.


  1. Heat the oil in a large pan.
  2. Over a high heat, brown the lamb for about 3 – 4 minutes.
  3. Add the sliced onion and cook it until it becomes slightly softened.
  4. Then sprinkle over it some mint leaves, pepper and salt and stir in the cherry tomatoes.
  5. Leave it to simmer for about 20 minutes: NB – Stir occasionally so that the tomatoes will cook down to make a sauce.
  6. Stir in butter beans and cook it until it warms through. Do this just before serving. 
  7. Add the remaining mint leaves. Now serve!
Share this:

Leave a Reply