Harissa spiced lamb with cannellini beans

harissa_spiced_lamb_with_59491_16x9.jpg

This rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck! 

Ingredients

Preparation method

  1. Preheat the oven to 160C/140C Fan/Gas 3.
  2. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.
  3. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
  4. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
  5. Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.

Source:http://www.bbc.co.uk/food/recipes/harissa_spiced_lamb_with_59491

cannellini_beans

Get yours at your nearest Mopani Pharmacy today!

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