Ingredients

8 ounces dried great northern (white haricot) or cannellini beans 32 fluid ounces water 1 1/2 pounds boned lamb, cut into 1 inch cubes 2 tablespoons cooking oil 1 large onion, chopped 2 cloves garlic, minced 12 fluid ounces chicken or beef stock 2 bay leaves 2 sprigs parsley 1 teaspoon dried basil, crushed 1 teaspoon dried marjoram, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 4 ounces sliced peeled carrots (2 medium) 1 pound tinned diced tomatoes, with juice 4 ounces dry white wine

Description

Lamb Cassoulet, Recipe

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