Harissa Spiced Lamb with Cannellini bold beans

A lamb casserole with a kick of harissa

Difficulty:

Prep time: 20

Cook time: 1 hour

Serves: 6

Harissa Spiced Lamb with cannellini bold beans Image 1

Harissa Spiced Lamb with cannellini bold beans Image 2

Related Tags

Lamb Spring Recipe

Ingredients

4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg lamb neck fillet, trimmed and cut into small pieces
1 inch piece ginger, grated
1 onion, thinly sliced
250ml pebbebed white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp Darts Farm honey
2 tbsp Lamiri Harissa
½ lemon, juice and finely grated rind only
400g Bold Bean Queen cannellini, drained and rinsed
salt and black pepper

Method

Set the oven to 160°C (140°C fan) / Gas Mark 3.

Warm 2 tablespoons of oil in a large ovenproof pan or casserole dish. Coat the lamb with the cumin and coriander, then cook it in batches for around 5 minutes until nicely browned. Lift out with a slotted spoon and put to one side.

Add the rest of the oil to the pan. Tip in the ginger and onions and cook over a high heat for about 10 minutes, until softened.

Pour in the wine and let it bubble for 2–3 minutes, stirring and scraping the base of the pan to release all the browned flavour.

Stir in the remaining ingredients (leave out the beans for now). Put the lamb back into the pan, season with salt and pepper, and bring everything up to the boil.

Cover with a lid and place in the oven. Cook for 1 hour 15 minutes.

Mix in the beans, then return to the oven for a further 15 minutes, until the lamb is soft and tender.

serve with rice and plain greek yoghurt.