SOFT LAMB & WHITE BEANS

Written By Daniella Edkins

INGREDIENTS

  • 3 tbsp olive oil

  • 2 eggplant, cut in 1cm coins

  • 550g lamb neck fillet, diced

  • 4 garlic cloves, crushed

  • 1 large red onion, chopped

  • 1 tsp each of ground coriander, turmeric, ground cumin

  • 1 tbsp tomato puree

  • 1 can chopped tomatoes

  • 500ml chicken bone broth/stock

  • 2 tbsp maple syrup

  • Juice 1 freshly squeezed lemon

  • 1 can of rinsed & drained cannellini beans

  • Fresh coriander to serve

01.

Cook eggplant coins in a pan with olive oil for 5 mins each side until a nice golden crisp covers them - remove and set aside.

02.

Season lamb and brown all over in a deep pot. Add garlic, red onion, and spices, ground coriander, turmeric, & cumin and cook for 5 mins. Turn down heat, add tomato puree, chopped tomatoes, and bone broth. Let the flavours come together on a low simmer for 5-10 mins. Stir through maple syrup and fresh lemon juice. Nestle in the eggplant, add beans, and give a good stir before closing the lid to cook low & slow for 3 hours. Top up with extra hot water after 1 hour if needed.

03.

Serve when lamb is melting soft with rice, fresh coriander, and juicy pomegranates.

 
Daniella Edkins
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