This stew is the best it really is. I always take it on camping trips and it really hits the spot – warm, filling and absolutely bursting with flavours. It was originally devised to use lamb but I’m not a fan and use beef which works beautifully. Equally great in the summer or winter.
Wot u need
1 kg lamb/stewing beef shoulder cut into pieces
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp ginger paste
3 tbsp olive oil (approx)
2 medium or one large onion thinly sliced (half moon slices not dice)
1 small glass white wine
2 tbsp tomato puree
1 tbsp harissa paste (or two small sachets)
2 tbsp runny honey
1 400g tinned chopped tomatoes
1 lemon 1x400g tin cannellini beans
Approx 2 tbsp olive oil
Wot u do
Coat the meat in the spices and leave in the fridge to infuse for around an hour. Add 2 tbsp olive oil to a pot and brown off the meat – if there’s too much then do this in batches. Set the browned lamb aside. Add the sliced onion to the pot (add a little more oil to stop onion catching) with the ginger and stir around to catch all the deglaze and just go translucent – watch for all the speckles of deliciousness appear on the onion. Add the wine, tomato puree, tomatoes, harissa paste, honey, the cooked meat and the zest of the whole lemon and juice of half of it. Season the dish. Add to slow cooker or oven at low for a good two hours. Remove and add rinsed beans. Serve with rice or cous cous with a dollop of yoghurt or soured cream.
Top tip: You could replace the lamb with chicken breast. Serve with crusty bread for dunking!