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

	Per Serving	Total
Calories	497.5 kcals	2985 kcals
Carbohydrates	21.1 grams	126.8 grams
Fat	26.4 grams	158.2 grams
Protein	37.4 grams	224.5 grams

Cook Time

105 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Tomato Purée

2
tbsp

Clear Honey

1.5
tbsp

Harissa Paste

preferably rose harissa

Fruits

0.5
piece

Lemon

juice and finely grated rind

LegumesPulses

400
g

Cannellini Beans

drained and rinsed

Liquids

250
ml

Dry White Wine

Meat

1
kg

Lamb Neck Fillet

trimmed and cut into small pieces

NutsSeeds

2
tbsp

Cumin

ground

2
tbsp

Coriander

ground

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

4
tbsp

Olive Oil

Vegetables

2.5
cm

Root Ginger

finely grated

2
piece

Onion

thinly sliced

400
g

Chopped Tomatoes

canned

Steps

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.