225 g/1 1/8 c. red kidney beans, soaked
15 ml/1 tbsp. corn oil
1 large onion, chopped
200 g/1 1/2 c. lean lamb, diced
10 g/1 tbsp. whole-wheat flour
500 ml/2 1/4 c. water
60 ml/4 tbsp. tomato paste
1/2 tsp. powdered cumin
1 small bay leaf
sprig rosemary or 1/2 tsp. dried rosemary
4 medium-sized tomatoes, halved
seasoning
2 tbsp. finely chopped green onions

Heat the oil and fry the onion until transparent. Toss the lamb in flour and add to the casserole. Cook for 10 minutes, stirring occasionally. Add the beans and water; stir in the tomato pure, cumin, bay leaf and rosemary. Cover; boil for 10 minutes, then simmer for 1 hour. Place the tomatoes (cut side up) on top; season. Replace the lid and cook gently for 20 minutes. Sprinkle the green onions over the top and serve.