Mary Berry Harissa Spiced Lamb With Cannellini Beans

This delicious Mary Berry Harissa Spiced Lamb with Cannellini Beans is a quick, hearty meal full of rich flavours. With tender lamb, a hint of spice from harissa, and creamy beans, it’s the perfect one-pot dish for a cozy dinner. Plus, it’s easy to adapt using common pantry ingredients!

This Harissa Spiced Lamb With Cannellini Beans Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

• 4 tbsp olive oil
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 kg (2lb 3oz) lamb neck fillet, trimmed and cut into small pieces
• 2.5 cm (1in) knob of fresh root ginger, finely grated
• 2 onions, thinly sliced
• 250 ml (9fl oz) white wine
• 1 × 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp runny honey
• 1½ tbsp harissa paste (preferably rose)
• Finely grated rind and juice of ½ lemon
• 1 × 400g tin of cannellini beans, drained and rinsed
• Salt and freshly ground black pepper

How To Make Harissa Spiced Lamb With Cannellini Beans

1. Preheat the oven: Preheat the oven to 160°C/140°C fan/Gas 3.
2. Brown the lamb: Heat 2 tbsp of olive oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb and fry in two batches for about 5 minutes until browned. Remove the lamb and set aside.
3. Cook the aromatics: Pour the remaining oil into the pan, add the ginger and onions, and fry over high heat for 10 minutes until softened. Pour in the wine and let it boil for 2-3 minutes, scraping the bottom of the pan to release any caramelized bits.
4. Add the rest of the ingredients: Stir in the chopped tomatoes, tomato purée, honey, harissa, lemon rind, and juice. Return the lamb to the pan, season with salt and pepper, and bring to a boil.
5. Cook in the oven: Cover with a lid and transfer the pan to the oven. Cook for 1¼ hours. Stir in the cannellini beans and cook for an additional 15 minutes or until the lamb is tender.

Recipe Tips

• Use fresh ginger: Freshly grated ginger gives a better flavour than dried or ground ginger, making the dish more aromatic and vibrant.
• Brown the lamb in batches: This helps the lamb brown properly and prevents it from steaming, ensuring a richer flavour.
• Adjust the harissa paste to taste: If you like it spicier, add more harissa paste; if you prefer a milder dish, reduce the amount.
• Let the lamb rest in the oven: After cooking for 1¼ hours, let the lamb rest in the oven for a few minutes to make it extra tender.
• Add beans towards the end: Stir in the cannellini beans towards the end of cooking to prevent them from becoming too soft or mushy.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover harissa spiced lamb with cannellini beans in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze leftover harissa spiced lamb with cannellini beans in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or in the oven.
• Reheating: Reheat leftover harissa spiced lamb with cannellini beans in the oven at 180°C for 20 minutes or on the stovetop until hot. You can also use the microwave for 2 minutes, stirring occasionally.

Nutrition Facts

• Calories: Approximately 500 kcal
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 500mg
• Potassium: 800mg
• Total Carbohydrate: 30g
• Dietary Fiber: 8g
• Sugars: 10g
• Protein: 40g

Try More Mary Berry Recipes:

• Mary Berry Grilled Lemon Edamame Beans
• Mary Berry Mixed Bean and Red Pepper Chilli
• Mary Berry Spiced Grilled Aubergine
• Mary Berry Two Roast Chickens
• Mary Berry Roast Chicken Breast