Harissa Spiced Lamb with Cannellini Beans

A rustic, mild lamb casserole flavoured with cumin, coriander, and sweet rose harissa, slow-cooked with tomatoes and cannellini beans.

Healthy Lamb Dairy Free Gluten Free Casserole Slow Cook

Estimated Nutrition

Calories

497.5

kcal / serving

2985 kcal total

Carbs

21.1g

per serving

126.8 g total

Fat

26.4g

per serving

158.2 g total

Protein

37.4g

per serving

224.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

tbsp

Clear Honey

1.5

tbsp

Harissa Paste

preferably rose harissa

Fruits

0.5

piece

Lemon

juice and finely grated rind

LegumesPulses

400

Cannellini Beans

drained and rinsed

Liquids

250

Dry White Wine

Meat

Lamb Neck Fillet

trimmed and cut into small pieces

NutsSeeds

tbsp

Cumin

ground

tbsp

Coriander

ground

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

2.5

Root Ginger

finely grated

piece

Onion

thinly sliced

400

Chopped Tomatoes

canned

Method

Preheat the oven to 160°C.

Heat 30ml of oil in an ovenproof pan and brown the spiced lamb in batches for 5 minutes.

Remove lamb and fry ginger and onions in remaining oil for 10 minutes until soft.

Deglaze the pan with 250ml of white wine for 3 minutes.

Add all remaining ingredients except beans, return lamb to pan, season, and bring to a boil.

Cover with a lid and bake in the oven for 75 minutes.

Stir in the 400g of beans and cook for a further 15 minutes.