Harissa spiced lamb with cannellini beans Archive

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