Mary Berry Harissa Spiced Lamb With Cannellini Beans

The first time I made this, I didn’t expect it to become a cold-weather staple. It was a “what-have-I-got-in-the-cupboard” sort of day—half a jar of harissa, a tin of beans, and lamb that needed cooking. But the result? A saucy, spiced one-pot wonder that somehow tasted like I’d put in hours.

It nearly flopped, though—I threw the beans in too early and they turned mushy, which made the whole thing feel a bit stodgy. Second time round, I stirred them in at the end, gave it a rest before serving, and added a squeeze more lemon. Total game-changer. This is the kind of dinner you want bubbling away in the oven while you open a bottle of red and pretend you live in Morocco.

WHY THIS ONE WORKS SO WELL

This dish hits that sweet spot between slow-cooked comfort and big, bright flavour. Here’s what makes it special:

• Lamb neck fillet stays tender and rich, without drying out.
• Harissa + honey + lemon = deep, layered flavour with a hint of heat.
• Browning in batches builds the kind of base that makes people think you’re a better cook than you are.
• One-pot simplicity – cook, forget about it, then serve with crusty bread.

INGREDIENTS + WHY THEY MATTER

• Lamb neck fillet (1kg) – Great for slow cooking. Stays juicy and full of flavour.
• Ground cumin + coriander (2 tbsp each) – Adds warmth and earthiness. Toast lightly in the oil for best flavour.
• Fresh ginger (2.5cm knob) – Sharp, aromatic bite. Skip the powdered stuff here.
• Onions (2) – Caramelise into the sauce and sweeten the whole dish.
• White wine (250ml) – Lifts and balances the richness.
• Chopped tomatoes + tomato purée – Makes a thick, slightly tangy base.
• Harissa paste (1½ tbsp) – Rose harissa adds floral depth. Add more or less to taste.
• Runny honey (2 tbsp) – Offsets the spice and acidity.
• Lemon zest + juice – Brings it all to life. Don’t skip.
• Cannellini beans (1 tin) – Creamy, mellow, and filling. Stir in at the end.
• Olive oil + salt + pepper – The usual suspects, used well.

MAKING IT YOURS (WITHOUT RUINING IT)

• Don’t have lamb neck? Use diced shoulder or stewing lamb—but up the cooking time slightly.
• No harissa? Mix 1 tbsp tomato purée + 1 tsp smoked paprika + pinch of chilli flakes.
• Want it veggie? Swap lamb for roasted aubergine and use two tins of beans.
• Need more heat? Add a spoon of rose harissa on top before serving. I sometimes do.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Sauce too oily	Didn’t drain excess fat after browning	Skim or pour off excess oil before adding wine
Beans fell apart	Added too early	Stir in just before the final 15 minutes
Flat flavour	Forgot lemon + didn’t season properly	Always finish with acid + taste at the end
Meat too dry	Used lean cut or overcooked	Stick with lamb neck or shoulder, and cover tightly

HOW TO MAKE MARY BERRY’S HARISSA SPICED LAMB WITH CANNELLINI BEANS

PREHEAT THE OVEN
Set oven to 160°C / 140°C fan / Gas 3.

BROWN THE LAMB
Heat 2 tbsp olive oil in a heavy, ovenproof pan. Toss 1kg lamb with 2 tbsp cumin + 2 tbsp coriander. Brown in two batches, about 5 minutes each. Remove and set aside.

COOK THE AROMATICS
Add remaining oil, 2 sliced onions, and grated ginger to the pan. Fry 10 mins until soft. Add 250ml white wine and boil 2–3 mins, scraping the pan.

ADD THE FLAVOUR BASE
Stir in:

• 1 tin chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp honey
• 1½ tbsp harissa
• Zest + juice of ½ lemon
  Return lamb to the pan. Season. Bring to boil.

COOK LOW + SLOW
Cover and transfer to oven. Cook for 1¼ hours.

FINISH WITH THE BEANS
Stir in 1 tin cannellini beans. Cook uncovered 15 minutes more, until lamb is tender.

SERVE
Spoon into bowls, garnish with parsley, and serve with crusty bread or couscous.

TIPS FROM MY KITCHEN

• I use a flameproof cast iron pot so I can go straight from hob to oven.
• I toast the spices in oil for 30 seconds before adding the lamb—really wakes them up.
• Leftovers taste even better the next day—the flavours deepen overnight.
• If the sauce’s too thick, add a splash of stock when you add the beans.

STORAGE + SERVING

Fridge: Keeps 3 days, covered.
Freezer: Cool fully. Freeze in portions for up to 3 months.
Reheat: Oven at 180°C for 20 mins, or gently on the hob with a splash of water.
Serve with: Couscous, flatbread, or buttery mashed potatoes.

FREQUENTLY ASKED QUESTIONS

Q: Can I use tinned lentils instead of beans?
Sure—just stir them in at the very end, or they’ll turn mushy.

Q: What cut of lamb works best?
Lamb neck is ideal. If using shoulder or leg, make sure to cook longer until tender.

Q: Is rose harissa important?
It adds floral warmth, but regular harissa works too. Add a tiny pinch of dried mint if you want to mimic the rose.

Q: Can I cook this on the hob only?
Yes—but keep it on the lowest heat and stir often to prevent sticking.

Try More Recipes:

• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Lamb Kofta Kebabs With Tzatziki
• Mary Berry Friday Night Lamb Curry Recipe