Name: Slow-cooked Lamb with Tomatoes and Beans
Yield: Serves 4
Ingredients: 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); freshly ground black pepper; 150 ml (5 fl oz) red wine (or rosé will do perfectly well if you happen to be following the current fashion); 1 teaspoon cumin seeds; 2 x 400 g (14 oz) tins tomatoes; 2 onions, sliced; 1 shoulder of lamb, boned if you can get your butcher to do it; 2 garlic cloves; 50 g tin anchovy fillets in oil

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</

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

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Slow-cooked Lamb with Tomatoes and Beans

Ingredients

Method

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