Autumn lamb stew

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 16
Servings 4
Time 15 minutes

Ingredients

  • 10
    ml
    freshly ground black pepper
  • 500
    g
    lamb knuckles or shoulder on the bone, trimmed
  • 30
    ml
    olive oil
  • 410
    g
    tomato and onion mix
  • 1
    kg
    butternut
  • 410
    g
    beans in tomato sauce
  • 5
    ml
    salt
  • 10
    ml
    dried mint
  • 60
    ml
    lemon juice
  • HARISSA PASTE
  • 30
    ml
    olive oil
  • 10
    ml
    dried, crushed chilli
  • 2
    cloves garlic, crushed
  • 3
    ml
    dried coriander seeds
  • 1
    ml
    dried mint
  • 1
    ml
    caraway seeds
 

Method

1 1/2 hours
 
Sprinkle half the black pepper onto the meat. Heat the olive oil in a large heavy-based saucepan. Add the meat (cut into 5 cm cubes) and cook over a moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the tomato and onion mix and cook, stirring, until the mixture browns. Add 350 ml water and bring to the boil. Cover, reduce the heat and simmer until the meat is tender, about 45 minutes. Add the butternut (cut into 5 cm cubes), beans, 5 ml salt and just enough water to cover the ingredients. Cover and cook until the butternut is tender, about 30 minutes. Stir in the lemon juice and remove from the heat. Season with salt and add mint. Transfer the stew to a shallow serving dish. HARISSA PASTE: Heat the olive oil in a small saucepan, add spices and stir for a few seconds. Stir the seasoned oil into the stew, and serve at once.
 

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