LAMB WITH WHITE BEANS RECIPES
HARISSA SPICED LAMB WITH CANNELLINI BEANS RECIPE - BBC FOOD
Mary Berry's 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!
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil 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 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.
- Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
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- Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.
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The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.
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