This is a fantastic way of stretching an expensive cut of meat. If you are not keen on lamb it also works well with beef; just substitute beef stock for the chicken. I use white beans, butter or cannellini or a mix of all three

Method:

• Pre-heat your oven to 190°C (170°C fan). Heat the oil over medium heat in a large oven proof casserole with a lid.
• Stir in the onion and cook for about 5 minutes until translucent.
• Add the garlic and the chopped coriander and cook for a further 30-45 seconds.
• Add the lamb to the pot and allow the meat to brown all over.
• Stir in the cumin, ground coriander, baharat and pepper so that the meat and onions get a good coating.
• Stir in the tomato puree followed by the tinned tomatoes and chicken stock.
• Add the rinsed and drained beans and tuck in the cinnamon stick.
• Lay a sheet of parchment paper over the top of the stew and cover with the lid or tightly cover with foil.
• Cook for 1 ½ - 2 hours or until the meat and beans are tender.
• Check the seasoning and add the salt if necessary.
• Stir in the lemon juice to taste and garnish with extra chopped fresh coriander.

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