Blanch all the green vegetables - snow peas, asparagus and broccoli. Keep aside.Soak kidney beans for 12 hrs then cook with some garlic, onion, carrot and celery till it becomes soft.Take the lamb in a bowl. Season with salt and pepperHeat olive oil in a pan. Add the lamb and cook till it turns color. Remove from pan and strain off excess oil.Mix the diced carrot, onion and celery in a bowl to make the mirepoix. Saut?his in a little oil in the same pan.Now add the lamb, garlic, salt, pepper, bay leaf and lamb stock. Cook till meat is done.Add the kidney beans and bring to a boil. In the end, add all the blanched vegetables and serve hot.
