Heat the sunflower oil in a large casserole dish set over a moderate heat until hot. Season then sear the lamb until golden brown in colour all over. Remove from the dish and reduce the heat to medium. Sauté the garlic for a minute, stirring frequently. Add the lamb back to the dish along with the passata, lamb stock, sundried tomatoes and borlotti beans. Bring to the boil, then reduce to a simmer.
Cover and cook gently for 50-60 minutes until the lamb is soft. Adjust the seasoning as necessary.
Bring a large saucepan of salted water to the boil and blanch the green beans for 2 minutes. Stir the spinach through the lamb stew and spoon into serving bowls. Serve the green beans on the side.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
Pair this with Cono Sur Chilean Pinot Noir
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.