Harrissa Braised lamb and beans
Harissa Braised Lamb & Beans
Ingredients
- - 1 tbsp olive oil
- - 600g lean diced lamb shoulder
- - 1 large white onion roughly chopped
- - 1 fennel bulb core removed and finely chopped
- - 4 cloves garlic crushed
- - 5 medjool dates pitted and roughly chopped
- - 95g harissa paste
- - 800g canned chopped tomatoes
- - 1 chicken stock pot
- - 800g canned cannellini beans drained and rinsed
Instructions
- Preheat the oven to 160C/320F/Gas Mark 3.
- Heat the oil in a large casserole dish over a medium-high heat.
- Add the onion, fennel and a pinch of salt; fry gently for 5 minutes until soft, then add the garlic and fry for 5 minutes more.
- Add the dates and harissa and fry for another 1 minute, then tip in the tomatoes, breaking up any large pieces, and the stock.
- Bring to a simmer, then add the lamb to the pan.
- Cover with a lid and place the casserole dish in the oven for 1 hour.
- Uncover and cook for 45 minutes more, then stir in the beans and cook uncovered for a final 45 minutes, ensuring all of the meat is fully cooked and fork soft/tender.
- Stand for 15 minutes allowing to cool slightly.
- Served best the next day.
Notes
