Ingredients

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

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 2 tablespoons of the oil in a deep
• ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.
• Pour the remaining oil into the pan
• add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes
• stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
• Add all the remaining ingredients
• except the beans
• and stir well
• then return the lamb to the pan
• season with salt and pepper and bring to the boil.
• Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes
• or until the lamb is tender.