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Harissa-braised lamb with beans
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One-pan winter warmer
1 tbsp olive oil
3 x 260g packs diced British
1 large onion, roughly chopped
1 fennel bulb, core removed and finely chopped
4 cloves garlic, crushed
5 medjool dates, pitted and roughly chopped
95g jar Cooks’ Ingredients Harissa Paste
2 x 400g cans Mutti Peeled Tomatoes
500g fresh Cooks’ Ingredients Chicken Stock
2 x 400g cans cannellini beans, drained and rinsed
1⁄4 x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 160°C, gas mark 2. Heat the oil in a large casserole dish over a medium-high heat. Season the lamb and brown in batches, turning regularly until golden (about 8 minutes). Lift out of the pan and set aside.
2. There shouldn’t be too much fat in the pan, but if there is, spoon out any excess – you want about 1 tbsp to remain. 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.
3. 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 return the browned 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 meltingly tender. Stand for 15 minutes before scattering with parsley and serving with couscous or crusty bread, if liked.
As is often the case with stews, this dish tastes even better when made the day before, to give the flavours time to develop. Just cover, chill in the fridge for up to 24 hours and reheat until piping hot throughout. It also freezes well.
Typical values per serving:
Per serving 2055kJ
This recipe was first published in February 2022.
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