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Get Started - 100% free to try - join in 30 secondsThis 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!
The inclusion of the beans means you only need to serve with a green vegetable. If you omit the beans, serve with rice or couscous. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.
Prepare ahead: make up to 2 days ahead as the flavours will continue to develop. This dish freezes well
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
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