Slow-Cooked Spiced Lamb Shoulder with White Beans

Ingredients

• 1000 g lamb shoulder joint
• 800 g tinned haricot beans
• 400 g tinned chopped tomatoes
• 2 onion
• 5 cloves garlic
• 1 tsp ground allspice
• 2 tsp ground coriander
• 300 ml chicken stock
• 3 tbsp olive oil

Method

1. 1

   Preheat the oven to 160°C. Rub the lamb shoulder all over with allspice, ground coriander, salt and pepper.

2. 2

   Heat olive oil in a large casserole dish and brown the lamb all over for 8 minutes. Remove and set aside.

3. 3

   Fry the sliced onions in the same pot for 5 minutes. Add the crushed garlic, then pour in the tomatoes and stock.

4. 4

   Stir in the drained haricot beans, nestle the lamb back on top, cover tightly and cook in the oven for 3 hours until the lamb is falling apart.

5. 5

   Shred the lamb into the bean stew using two forks. Adjust seasoning and serve with flatbreads or rice.