Lamb Cutlet Tagine with Harissa and Beans

I was in a BAD mood today for some reason. Maybe I was hungry. Who knows!? Anyway, I stomped into the kitchen taking no prisoners. I had no set plan when I began making this dish so really didn’t know what to expect. I was amazed that it was utterly delicious. I had seconds unfortunately, so I will be suffering at the gym tomorrow as a reward.

RECIPE: (SERVES 4):

INGREDIENTS:
12 lamb cutlets
3 tablespoons olive oil
2 onions (thinly sliced)
4 garlic cloves (chopped)
1 heaped teaspoon “Ras El Hanout”
1 tablespoon cumin powder
1 teaspoon coriander powder
1 stick cinnamon
1 teaspoon fennel seeds
2 teaspoons salt
400ml beef stock
freshly ground black pepper
2 tablespoons fresh mint (chopped)
2 tablespoons fresh flat-leaf parsley (chopped)
1 tablespoon harissa paste
3 slices of lemon peel
1/2 lemon (juice of)
1 tomato (peeled and chopped)
200g Italian beans (sliced)

DIRECTIONS:
Heat a large casserole pan with the oil over a medium heat. Fry the chops in batches until browned on both sides and set aside on a plate. Reduce the heat slightly, then add the onions, garlic and salt to the pan and fry for 6-7 minutes until golden brown. Add the ras el hanout, cumin, coriander, cinnamon, fennel, lemon rind, mint and parsley and fry for 30 seconds. Add the harissa and stock and bring to a boil. Return the lamb to the pan and stir in. Put on a lid and reduce the heat to low. Cook for 1 1/4 hours. Add the tomato and cook for 15 minutes. Add the beans to the top of the pan and cook for a further 7-10 minutes until cooked through. Squeeze in the lemon juice and sprinkle with more parsley just before serving.

SERVING:
Serve with lemon wedges and cous cous or bread.

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