Lamb and bean casserole

1) Toss lamb in seasoned flour.
2) Melt butter in a flameproof casserole and fry the lamb until brown on all sides.
3) Add tomatoes and onions and cook for 1-2 minutes.
4) Add stock, bay leaves and thyme and bring to the boil, stirring. Cover and simmer for 1 hour, or until lamb is tender.
5) Gently stir in baked beans and cook for 3-4 minutes to heat through. Serve.