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Harissa Braised Lamb & Beans

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Total Time 3 hours
Course Main Course
Servings 4
Calories 571 kcal

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

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