In a non stick frying pan, add the olive oil and brown the lamb with the garlic. Add the eschallots and stir through for a further 2 minutes. Transfer all the ingredients to a crock pot (slow cooker) and add the stock, beans, carrots and dill and cook overnight or throughout the day.
Remove the dill and serve with chunks of wholegrain sourdough bread.
Note: (If you don't have a stock pot, simmer covered for 2 hours).