Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 8 people
Estimated cost per serve is 5.74 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
8
- 1.10kilograms lamb (cut into bite-sized pieces)
- 2tablespoons olive oil
- 4 cloves garlic (grated or finely chopped)
- 1-2tablespoons harissa
- 1tablespoons fresh rosemary leaves (finely chopped)
- 6 salted anchovy fillets (finely chopped)
- 3tablespoons Worcestershire sauce
- 1tablespoons fresh thyme leaves (finely chopped)
- 1 lemon (juice only)
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 onions (finely chopped)
- 450grams fresh broad beans (defrosted)
- 900grams potatoes (peeled and cut into bite-sized pieces)
- 1.20L vegetable stock, hot
Method
Step 1 of 3
Put the lamb in a mixing bowl, add the oil, garlic, harissa, rosemary, anchovies, Worcestershire sauce, thyme, and lemon juice, and mix well. Season with salt and black pepper, then transfer to a plastic bag and squish together well. Leave to marinate for 30 minutes (or overnight in the refrigerator).
Step 2 of 3
Preheat the oven to 200°C. Transfer the mixture to a large cast-iron pan and cook over a medium-high heat, turning occasionally, for 10 minutes, or until the lamb is brown on all sides. Add the onions and cook for 5 minutes.
Step 3 of 3
Stir through the broad beans and potatoes, pour in the stock, and bring to the boil. Cover with a lid and put in the oven to cook for 2 hours, or until the lamb is tender. If it starts to look dry, top up with hot water. Season well with salt and black pepper, and serve garnished with a few thyme leaves.
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