The lamb, mint and butter beans combine to make a flavour-packed stew that’s a meal in itself.
2 tbsp olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
400 grams casserole lamb, cubed (Bob Pettigrew Meat, Shop 39, Meat Hall)
large handful fresh mint, plus extra to garnish (Green Leaf Produce, Stalls 39-42 H Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
400 grams butter beans (Vic Market Organics, Stall 56, I Shed)
500 grams cherry tomatoes (Tomato City, Stall 7, H Shed)
1 zucchini, halved and sliced (Vic Market Organics, Stall 56, I Shed)
slivered almonds, to garnish (53° East Nut Shop, Shop 6, F Shed Laneway)
Heat oil in a large pan over high heat and brown the lamb for 3-4 minutes.
Turn heat down to medium. Add mint leaves and season to taste with salt and pepper.
Stir in butter beans, tomatoes and zucchini, and leave to simmer for 20 minutes, stirring occasionally.
While the stew is cooking, dry-fry the slivered almonds in a hot pan, stirring constantly, until golden-brown.
Serve stew sprinkled with toasted slivered almonds and fresh mint leaves.