Mary Berry Harissa Spiced Lamb With Cannellini Beans Recipe [Tips & Tricks]

If you’re looking to spice up your weeknight dinners with something that’s bold, flavorful, and comforting, Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is definitely a recipe you should try. The rich, tender lamb pairs perfectly with the creamy cannellini beans, while the harissa adds a zesty, smoky kick that transforms this dish into something truly special.

Whether you’re a seasoned cook or just getting started, this recipe brings together easy-to-find ingredients in a way that’s both impressive and totally satisfying. Trust me, it’s one of those dishes that will have everyone asking for seconds!.

Mary Berry Harissa Spiced Lamb With Cannellini Beans Recipe

Ingredients Needed

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a dish that promises a wonderful combination of rich, savory flavors and aromatic spices. To recreate this mouthwatering meal, you’ll need the following ingredients:

For The Lamb

• Lamb Shoulder (or Lamb Shanks): The star of the dish is the lamb, which should be tender and flavorful. Mary Berry often recommends using lamb shoulder because of its rich flavor and ability to slow-cook beautifully. Lamb shanks are another excellent choice as they provide a similar melt-in-your-mouth texture.
• Harissa Paste: This North African spice paste is made from dried chili peppers, garlic, and a mix of aromatic spices like cumin, coriander, and caraway. Harissa gives the lamb a warm, spicy kick with deep, earthy undertones.
• Garlic: Fresh cloves of garlic will enhance the lamb with a rich, aromatic fragrance, adding an earthy, savory layer to the flavor profile.
• Cinnamon Stick: A whole cinnamon stick brings a subtle sweetness and depth to the dish, perfectly balancing the heat of the harissa.
• Ground Cumin: Cumin is a warm, nutty spice that blends well with harissa and cinnamon, helping to create the complex spiced notes characteristic of North African cuisine.
• Ground Coriander: Coriander offers a citrusy, slightly sweet flavor that pairs beautifully with the cumin and harissa, adding another layer of depth to the dish.
• Olive Oil: A good quality olive oil is essential to sear the lamb and contribute to the overall richness of the dish.
• Salt and Pepper: Seasoning is key to bringing out all the flavors in the lamb, so make sure to use salt and pepper to taste.

For The Cannellini Beans

• Cannellini Beans (or white beans): These creamy white beans are the perfect accompaniment to the lamb, absorbing the rich flavors of the stew and providing a tender texture. Canned beans are a convenient option, but dried beans, soaked overnight, can also be used for a more authentic experience.
• Tomatoes: Fresh tomatoes or tinned chopped tomatoes provide a tangy base for the sauce, balancing the richness of the lamb and beans.
• Onion: A finely chopped onion adds sweetness and depth to the dish, along with a subtle savory note.
• Vegetable or Chicken Stock: Stock is essential for creating a flavorful, hearty base for the stew. It helps meld all the ingredients together and gives the beans and lamb a silky texture.
• Fresh Herbs: Parsley and/or cilantro can be sprinkled on top just before serving for a burst of freshness. Fresh herbs brighten the dish and add a touch of color.

Equipment Needed

When preparing Mary Berry’s Harissa Spiced Lamb with Cannellini Beans, the following kitchen tools will make the process smoother and more efficient:

• Heavy-Based Pan or Dutch Oven: A good-quality heavy pan or Dutch oven is essential for searing the lamb and simmering the stew. It helps distribute heat evenly and ensures that the meat browns perfectly, creating a flavorful base for the sauce.
• Sharp Knife: You’ll need a sharp knife to finely chop the onion, garlic, and fresh herbs. A good knife is essential for efficient prep work.
• Chopping Board: A stable chopping board makes cutting and prepping ingredients easier and safer.
• Measuring Spoons: Accurate measurements of spices, such as cumin, coriander, and cinnamon, are important for achieving the right balance of flavors.
• Lid: A lid for your Dutch oven or pan will be necessary to cover the dish while it simmers, trapping in the moisture and ensuring the lamb becomes tender and juicy.
• Serving Dish: A large serving platter or individual bowls will showcase the dish beautifully when serving.

How To Make Mary Berry’s Harissa Spiced Lamb With Cannellini Beans

Step 1: Preparing the Lamb
Start by seasoning the lamb with salt and pepper. In a heavy-based pan or Dutch oven, heat olive oil over medium-high heat. Once the oil is hot, sear the lamb on all sides until it develops a deep brown crust. This caramelization adds a rich, savory flavor to the meat. Once browned, remove the lamb from the pan and set it aside.

Step 2: Building the Flavor Base
In the same pan, add a little more olive oil if needed. Toss in the chopped onions and cook them for about 5 minutes until softened and golden. Add the garlic, harissa paste, ground cumin, and coriander, allowing the spices to cook for a couple of minutes until fragrant. This step allows the spices to release their essential oils, infusing the oil with their flavor.

Step 3: Simmering the Stew
Return the lamb to the pan, nestling it into the onion-spice mixture. Add in the cinnamon stick, chopped tomatoes, and vegetable or chicken stock. Stir everything together and bring the mixture to a simmer. Cover the pan with a lid, reducing the heat to low, and let the lamb cook for 1.5 to 2 hours. During this time, the lamb will become incredibly tender and take on all the flavors of the spices and the rich tomato sauce.

Step 4: Adding the Cannellini Beans
Once the lamb is nearly tender, add the drained cannellini beans into the pan. Stir them in gently, allowing the beans to absorb the flavors of the sauce. Continue simmering for another 20-30 minutes, or until the beans are heated through and the lamb is fall-apart tender.

Step 5: Final Adjustments and Serving
Once everything is cooked, remove the lamb from the pan and shred it using two forks. Stir the shredded lamb back into the sauce, ensuring the beans and lamb are well combined. Taste the stew, and if needed, adjust seasoning with salt and pepper. Garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Serve the dish hot, either in individual bowls or on a large serving platter.

Expert Tips

• Slow Cooking for Tenderness: If you’re using tougher cuts of lamb, such as lamb shoulder or lamb shanks, don’t rush the cooking process. Slow-cooking is key to tender, melt-in-your-mouth meat. Cooking the lamb low and slow allows the flavors to deepen and the meat to break down perfectly.
• Balance the Heat: Harissa can be quite spicy, so adjust the amount you use based on your personal spice tolerance. You can always start with a smaller amount and add more as you cook.
• Perfecting the Sauce: If you prefer a thicker sauce, remove the lid halfway through cooking and let the sauce reduce. Alternatively, for a more brothy consistency, keep the lid on and allow the sauce to remain more liquid.
• Beans Choice: If you can’t find cannellini beans, you can substitute them with other white beans like great northern beans or butter beans. Just ensure they’re well-drained and tender before adding them to the stew.
• Herbs for Freshness: Fresh herbs make a huge difference in the final flavor of the dish. Adding cilantro or parsley just before serving brightens the dish and complements the spices.

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a delightful dish that marries the rich, succulent flavors of lamb with the warmth of harissa and the creamy, hearty texture of beans. It’s an incredibly satisfying recipe, full of layers of spices, perfect for a cozy dinner or even a special occasion.

The combination of tender lamb, aromatic spices, and creamy beans creates a mouthwatering, comforting meal that will impress anyone at your table. With expert tips to perfect your cooking method, and a flavorful balance of heat and richness, this dish embodies the essence of comforting yet sophisticated home-cooked food. So gather your ingredients, follow the steps, and enjoy a dish that’s sure to become a staple in your cooking repertoire.

Easy Recipe Variations For Mary Berry’s Harissa Spiced Lamb With Cannellini Beans

Mary Berry’s Harissa Spiced Lamb With Cannellini Beans is a wonderfully bold dish that combines the richness of lamb with the aromatic heat of harissa, balanced by the creamy texture of cannellini beans. While this recipe is already delicious, there are plenty of easy variations you can explore to suit your personal taste or to use up ingredients you already have at home.

1. Vegetarian Version: If you’re craving a vegetarian take, you can replace the lamb with hearty vegetables like aubergine (eggplant), zucchini, or even cauliflower. The harissa paste still works beautifully with vegetables, giving them an irresistible depth of flavor. Roasted vegetables will absorb the spice and smokiness of the harissa, and the cannellini beans will provide the creaminess that the lamb would traditionally offer. This version also works great as a plant-based alternative without compromising on the taste.

2. Add Extra Veggies: For a more robust dish, you can throw in other vegetables like bell peppers, tomatoes, or carrots. These not only add more color and texture but also enhance the flavor profile of the dish. Roasting these vegetables along with the lamb or in the same pan will allow them to soak up the spices from the harissa and infuse them with a smoky, spicy taste.

3. Swap the Beans: While cannellini beans are a great choice, other beans can offer a different twist. Chickpeas, for example, would be an excellent substitute. Their nutty flavor and slightly firmer texture would add variety, while still maintaining the dish’s richness and creaminess. Alternatively, butter beans or even lentils could work for a slightly different texture but still provide a filling component.

4. Spice Level Variations: Harissa can range from mild to very spicy, so feel free to adjust the amount according to your heat tolerance. If you prefer a milder version, you could mix in a bit of honey or yogurt to cut down on the heat. For those who like it hotter, adding a pinch of chili flakes or even some finely chopped fresh chilies can intensify the spice.

5. Herb Twists: Fresh herbs can completely change the vibe of this dish. While the recipe likely calls for traditional Mediterranean herbs like thyme and rosemary, you could try swapping or adding other herbs like oregano, basil, or mint. Mint, in particular, complements the heat of harissa exceptionally well and can provide a refreshing contrast to the spiciness of the dish.

6. Different Proteins: Lamb is rich and succulent, but you can also try other proteins to suit your taste. For example, chicken thighs or pork shoulder would work wonderfully. Both these meats have a similar richness that can stand up to the heat of harissa, while offering slightly different flavors. If you’re going for a leaner option, turkey breast could also be an alternative, though it may need a bit more moisture to keep it tender.

Best Practices To Store Leftovers

Leftovers from Mary Berry’s Harissa Spiced Lamb With Cannellini Beans are a treat to look forward to, as the flavors tend to deepen and meld together overnight. However, proper storage is key to ensuring that the dish remains as tasty as the first time you made it.

1. Cool Down First: Before storing leftovers, always allow the dish to cool at room temperature for no more than two hours to prevent bacterial growth. After this, transfer it to an airtight container. Avoid leaving food out for extended periods, as it can compromise both safety and flavor.

2. Refrigeration: Store your lamb and cannellini beans in an airtight container in the refrigerator for up to 3-4 days. The beans and lamb will continue to absorb the flavors of the harissa and will actually taste even better after some time. Be sure to keep the dish tightly sealed to prevent it from absorbing other odors in the fridge.

3. Freezing: If you have more leftovers than you can eat within a few days, freezing is a great option. Allow the dish to cool completely before portioning it into freezer-safe containers. You can freeze this dish for up to 3 months. When you’re ready to eat it, defrost it in the refrigerator overnight, and reheat thoroughly. Be sure to stir occasionally while reheating to avoid uneven heating. You can reheat it on the stovetop over low heat or in the microwave.

4. Storing Separate Components: If you prefer, you can store the lamb and beans separately. This can make reheating easier and also allow you to repurpose the leftover lamb in another dish if desired. For example, leftover lamb can be transformed into a filling for wraps or sandwiches, while the beans can be used in salads or soups.

5. Reheating Tips: When reheating, make sure to add a little splash of water or broth if the dish has dried out. The lamb can become a little more tender as it reheats, while the beans may need a touch of moisture to restore their creamy texture. Reheat slowly and gently to preserve the flavors and avoid overcooking.

What Goes Well With Harissa Spiced Lamb With Cannellini Beans

This dish is bold and flavorful, so pairing it with the right sides can help balance and enhance its complexity. Here are some great options to consider:

1. Couscous or Rice: A fluffy couscous or rice makes a perfect accompaniment, as it absorbs the spices and juices from the lamb and beans. You could even spice up the couscous by adding toasted almonds, raisins, or fresh herbs like parsley or cilantro, which will provide a refreshing contrast to the richness of the dish.

2. Crisp Salad: A crisp, fresh salad can provide a much-needed contrast to the warm, spicy lamb. Consider a simple salad with mixed greens, cucumber, red onion, and a lemony vinaigrette. The acidity from the lemon will help cut through the heat and complement the spiciness of the harissa.

3. Flatbread: Warm, soft flatbread, such as pita or naan, is an excellent option for scooping up the lamb and beans. The bread’s softness and mild flavor allow the spices from the lamb to shine while adding a comforting texture to the meal. You can also serve it alongside a yogurt-based dip, such as tzatziki, to cool down the spiciness if you prefer a milder bite.

4. Roasted Vegetables: As mentioned earlier, roasted vegetables like carrots, parsnips, and sweet potatoes work beautifully with this dish. Their natural sweetness contrasts with the spicy harissa, while their caramelized edges add a delicious, savory depth.

5. Yogurt or Raita: If you’re a fan of cooling elements, a dollop of plain yogurt or a fresh cucumber raita will balance out the heat of the lamb beautifully. The creaminess of the yogurt will soothe your palate while offering a refreshing contrast to the fiery kick of harissa.

6. Grilled Halloumi: For something a little different, grilled halloumi can add a wonderful salty, chewy contrast to the tender lamb and creamy beans. Its firm texture holds up well when grilled, and it pairs perfectly with the complex flavors of harissa.

Conclusion

Mary Berry’s Harissa Spiced Lamb With Cannellini Beans is a versatile and flavorful dish that can be tailored to suit a variety of tastes and preferences. Whether you opt for a vegetarian variation, adjust the spice levels, or explore different protein options, this dish offers endless opportunities for creativity in the kitchen.

When it comes to storing leftovers, the dish maintains its deliciousness with proper handling, and the potential pairings-from couscous to yogurt dips-enhance the overall experience. Ultimately, this meal is a perfect choice for a weeknight dinner or a special occasion, offering deep flavors, a satisfying texture, and the warmth of Middle Eastern-inspired cuisine. It’s a dish that feels both comforting and adventurous, and one that you’ll want to make again and again.

FAQs

What Ingredients Are Required For Mary Berry’s Harissa Spiced Lamb With Cannellini Beans?

The key ingredients for Mary Berry’s Harissa Spiced Lamb with Cannellini Beans include lamb shoulder, harissa paste, olive oil, onion, garlic, canned cannellini beans, tomatoes, chicken stock, and a variety of spices such as cumin, coriander, and paprika. Fresh herbs like parsley and coriander can also be used for garnish.

How Long Does It Take To Cook Mary Berry’s Harissa Spiced Lamb With Cannellini Beans?

The total cooking time for Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is around 2 hours, including both preparation and cooking. The lamb needs to be slow-cooked until tender, which takes about 1.5 to 2 hours depending on the size of the lamb shoulder.

Can I Substitute Lamb With Another Meat In This Recipe?

Yes, you can substitute the lamb with beef, chicken, or even a vegetarian option like mushrooms or tofu. However, the cooking time and flavor may vary slightly depending on the substitute you choose.

What Is Harissa, And Why Is It Used In This Recipe?

Harissa is a North African chili paste made with roasted peppers, chili peppers, garlic, and various spices. It adds a flavorful and spicy kick to dishes. In this recipe, harissa enhances the lamb’s richness and complements the beans with its smoky, spicy profile.

Can I Make This Recipe In Advance?

Yes, you can prepare Mary Berry’s Harissa Spiced Lamb with Cannellini Beans in advance. In fact, the flavors deepen and improve when allowed to sit overnight in the fridge. Simply reheat it gently before serving.

How Can I Make The Dish Spicier Or Milder?

To adjust the spice level, you can modify the amount of harissa paste used. For a milder version, use less harissa or opt for a milder variety. To make it spicier, you can add extra chili flakes or a hotter variety of harissa paste.

Can I Use Dried Cannellini Beans Instead Of Canned Beans?

Yes, you can use dried cannellini beans, but they need to be soaked overnight and cooked separately before adding them to the dish. Using canned beans is a convenient option that saves time, as they are already cooked.

What Can I Serve With Mary Berry’s Harissa Spiced Lamb With Cannellini Beans?

This dish pairs well with crusty bread to soak up the delicious sauce, or a simple side of roasted vegetables like carrots, sweet potatoes, or broccoli. Rice or couscous also make great accompaniments to balance the flavors.

Can I Cook This Recipe In A Slow Cooker?

Yes, this recipe can be adapted for a slow cooker. Simply brown the lamb and sauté the onions and garlic as instructed, then transfer everything into the slow cooker. Cook on low for 6-8 hours, or until the lamb is tender and the flavors have melded.

How Should I Store Leftovers Of This Dish?

Leftovers of Mary Berry’s Harissa Spiced Lamb with Cannellini Beans should be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. When reheating, ensure it’s heated through thoroughly before serving.