- Serves: 4
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- olive oil, for shallow-frying
- 450 g lamb shoulder
- 225 g Toulouse sausage or good quality spicy, garlicky sausages
- 300 g tinned haricot beans, drained
- 01 handfuls parsley, finely chopped
- 350 g preserved goose (or duck)
- 2 tomatoes, chopped
- 1 onion, stuck with 2 cloves
- 100 g rashers of streaky bacon, cubed
- 2 clove garlic, crushed
- 50 g breadcrumbs
Tips and Suggestions
Preserved goose or duck can be found in some delicatessens.
1. Heat the olive oil in a heavy casserole dish. Add in the lamb and Toulouse sausage and fry until browned on all sides.
2. Add in the haricot beans, parsley, goose, tomatoes and the clove-studded onion. Pour in enough freshly boiled water to just cover the ingredients.
3. Cover the casserole dish and cook very slowly over a very low heat for 2 hours on top of the stove. Alternately, bake for 2 hours in an oven at 180°C/gas 4.
4. Add in the bacon and garlic and cook gently for a further 1 and a half hours.
5. Once this cooking period is complete, remove the meat from the casserole, transfer to a warm dish, cover and keep warm.
6. Meanwhile, preheat the oven to 180°C/gas 4, if the cassoulet has been cooked on top of the stove.
7. Transfer the beans to an ovenproof dish with a little of the cooking liquor. Sprinkle over the breadcrumbs and bake for 15 minutes.
8. Serve the meat with the beans, on separate plates.
Rate This Recipe