Autumn lamb stew

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.