Lamb and Bean Hot Pot

1. Heat a heavy based heatproof casserole dish or saucepan. Place in the lamb chops and sear on all sides until golden brown and sealed. Remove from the pan with a slotted spoon and set to one side.
2. Add the onion and green pepper to the pan and fry for 4-5 minutes until tender.
3. Stir in the chopped tomatoes, mixed pulses, tomato puree and add seasoning to taste.
4. Arrange the chops in the sauce and cover the pan. Simmer over a moderate heat for 25-30 minutes, stirring occasionally.