Preparation time is 15minutes
Cook time is 3hours 45minutes
Total time is 4hours
Serve is for 6 people
Estimated cost per serve is 11.3 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 60grams dates, pitted, roughly chopped
- 1 1/2 cup dried borlotti beans
- 2 carrots, peeled, thickly sliced
- 2 stick celery, thickly sliced
- 1 large red onion, sliced
- 1/2 cup flat-leaf parsley, chopped
- 1teaspoons dried chilli flakes
- 3teaspoons ground cumin
- 1 cup dry red wine
- 2tablespoons coffee beans, freshly ground
- 2tablespoons olive oil
- 1teaspoons sea salt flakes
- 2 sprig rosemary, leaves finely chopped
- 2 large garlic cloves, crushed
- 1 lamb shoulder (about 2kg)
- 1 loaf sourdough bread (to serve)
Method
Step 1 of 4
Combine the coffee, garlic, rosemary, cumin, chilli, salt and 1 tbs of the oil in a small bowl. Score the surface of the lamb with a small, sharp knife. Rub the coffee mixture all over the lamb, rubbing well into the cuts. Set aside.
Step 2 of 4
Preheat oven to 160°C. Heat remaining 1 tbs oil in a large, flameproof casserole or deep roasting pan over medium heat. Add the onion, carrot and celery and cook for 3 minutes. Stir in the beans and dates. Pour in the wine and 3 cups boiling water and bring to the boil.
Step 3 of 4
Place the lamb in the pan. Cover with the lid and place in the oven. Cook for 3 hours or until the meat and beans are very tender. Remove from oven. Using a large spoon, skim the oil from the surface and discard. Return pan to oven and cook, uncovered, for a further 30 minutes.
Step 4 of 4
Using two forks, separate the meat from the bones and remove bones. Spoon the beans and lamb onto plates and top with parsley. Serve with crusty bread. Note: This casserole can also be cooked on the stove top over a low heat for the same amount of time.
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