On Monday I had the lovely Phil over for some dinner and Doctor Who. (We opted for episodes 1-4 of the Pertwee barnstormer The Mind of Evil, and will reconvene next week for episode 5 & 6) I had a bit of a potter around on the BBC website and found this recipe. I fancied some lamb, having cooked both pork and chicken over the weekend, and I know Phil likes spicy food, so this seemed an ideal choice. It was too – very tasty. I shall certainly cook it again.
4 tablespoons of olive oil
2 tablespoons of ground cumin
2 tablespoons of ground coriander
1kg of lamb neck fillet, trimmed and cut into small pieces
1 inch piece of fresh root ginger, finely grated
2 onions, thinly sliced
250ml of dry white wine
400g tin of chopped tomatoes
2 tablespoons of tomato purée
2 tablespoons of clear honey
1½ tablespoons of harissa paste
½ lemon, juice and finely grated rind only
400g tin of cannellini beans, drained and rinsed
Salt and freshly ground black pepper
Preheat the oven to 160.
Heat 2 tablespoons of the oil in a large saucepan.
Sprinkle the cumin and coriander over the lamb pieces and fry, in two batches if necessary, for about 5 minutes or until browned. Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a medium 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.
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.
Transfer to a lidded casserole dish and cook in the oven for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for a further 15 minutes, or until the lamb is tender.
I have to confess that the photo doesn’t look that much different from the pork stew that I’ve just blogged, but I can assure you that the end result was very different in flavour. The spiciness of the harissa made the resulting stew lovely and flavoursome and warming.