Slow-cooked Lamb with Tomatoes and Beans

Name: Slow-cooked Lamb with Tomatoes and Beans
Yield: Serves 4
Ingredients: 50 g tin anchovy fillets in oil; 2 garlic cloves; 1 shoulder of lamb, boned if you can get your butcher to do it; 2 onions, sliced; 2 x 400 g (14 oz) tins tomatoes; 1 teaspoon cumin seeds; 150 ml (5 fl oz) red wine (or rosé will do perfectly well if you happen to be following the current fashion); freshly ground black pepper; 2 x 400 g (14 oz) tins haricot beans, drained (if you are using fresh haricot beans, you will need to soak these for several hours before you use them but the tinned ones are fine)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a dish that’s perfect for cooking in an Aga and is incredibly easy. You take either the shoulder or a small leg of lamb, throw everything else in with it and just let it cook; the vegetables and the tomatoes in the dish make the sauce.

Ingredients

1 teaspoon cumin seeds
1 shoulder of lamb, boned if you can get your butcher to do it
2 onions</

Stew
Gluten-free

Method

Preheat the oven to 160°C/325°F/gas mark 3. Put your cumin seeds into a roasting pan and cook over the heat until the cumin seeds pop. This is an optional extra but it does give a stronger flavour to the cumin. Place the lamb in the pan, surround with the sliced onion and just add ever