Mary Berry’s Harissa Spiced Lamb With Cannellini Beans Recipe [GUIDE]

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a beautifully bold and flavorful dish that combines tender, slow-cooked lamb with the rich, earthy flavors of cannellini beans. What makes this dish unique is the use of harissa, a North African spice paste, which infuses the lamb with a deep, smoky heat, balanced with aromatic spices like cumin, coriander, and garlic. The lamb becomes meltingly tender as it absorbs the flavors, while the cannellini beans provide a creamy contrast, adding heartiness and texture.

This recipe reflects Mary Berry’s mastery of combining bold flavors and simple techniques. It’s a one-pot meal that’s perfect for cozy family dinners, or even when you’re entertaining guests. The dish strikes a lovely balance between comfort food and exotic spice, making it a versatile choice that will impress both the seasoned home cook and those looking to try something new in their culinary repertoire.

Mary Berry’s Harissa Spiced Lamb With Cannellini Beans Recipe

Ingredients Needed

To recreate this dish, you’ll need a variety of fresh and pantry ingredients that bring out the flavor of each component. Here’s the breakdown:

• Lamb: Mary Berry typically uses shoulder of lamb, as it’s ideal for slow-cooking. The marbled fat breaks down over time, making the meat incredibly tender and juicy. You can opt for bone-in or boneless cuts, depending on your preference.
• Harissa Paste: This is the star ingredient, a fiery, vibrant paste made from chili peppers, garlic, and a mix of spices like cumin, coriander, and caraway seeds. The harissa lends a smoky heat to the lamb, making it an essential component of the dish.
• Cannellini Beans: These white beans are soft and creamy with a slightly nutty flavor. They’re perfect for absorbing the flavors of the lamb and harissa, while providing a substantial and satisfying base for the dish.
• Onion and Garlic: Onions form the aromatic base for many savory dishes, and in this recipe, they are sautéed to bring sweetness to balance the heat from the harissa. Garlic adds depth and richness.
• Carrot and Celery: These vegetables add texture and flavor, complementing the earthy beans and tender lamb.
• Tomatoes: A couple of ripe tomatoes (or canned tomatoes) help create a rich, flavorful sauce that binds all the ingredients together.
• Stock: Lamb or vegetable stock is essential for braising the lamb, helping to create a luscious sauce that infuses the meat.
• Spices and Herbs: Ground cumin, coriander, and smoked paprika add extra layers of flavor, while fresh herbs like thyme and rosemary bring a fragrant, savory note.
• Olive Oil: For searing the lamb and sautéing the vegetables, olive oil adds richness and helps develop the flavors.
• Lemon: A squeeze of fresh lemon juice is a great way to cut through the richness of the lamb and beans, brightening the dish with a touch of acidity.

Equipment Needed

You won’t need an array of complicated gadgets or specialized cookware to make Mary Berry’s Harissa Spiced Lamb with Cannellini Beans. Here’s a simple list of the essential equipment:

1. Dutch Oven or Heavy-Based Pot: This is ideal for slow-cooking the lamb and ensuring even heat distribution. A Dutch oven works perfectly, as it retains heat well and is large enough to fit all the ingredients comfortably.
2. Knife and Chopping Board: For prepping your vegetables, herbs, and lamb. A sharp chef’s knife will help you slice the lamb into pieces (if needed), as well as chop the vegetables.
3. Wooden Spoon or Spatula: To stir the ingredients as you sauté and cook them.
4. Ladle: If you plan to serve the dish in a soupier form or want to spoon out the sauce, a ladle will be very helpful.
5. Tongs: For handling the lamb pieces when browning them. This helps prevent the lamb from falling apart too early in the cooking process.
6. Measuring Cups and Spoons: To get the precise amounts of spices, stock, and other ingredients that will bring everything together.

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

Mary Berry’s approach to this dish is straightforward and efficient, so you can expect a smooth cooking process. Here’s how to make it:

1. Prepare the Lamb:

   Begin by cutting the lamb into pieces, if not using pre-cut lamb chunks. Season the lamb generously with salt and pepper. Heat some olive oil in a Dutch oven over medium-high heat and brown the lamb on all sides until it’s a deep golden-brown color. This caramelization is crucial, as it adds flavor and depth to the final dish.

2. Sauté the Aromatics:

   Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add more oil if needed, and sauté the chopped onion, carrot, and celery until softened. Add the garlic and cook for another 1-2 minutes until fragrant. The goal is to develop a base of sweet, savory vegetables.

3. Build the Sauce:

   Stir in the harissa paste, cumin, coriander, and smoked paprika. Allow the spices to bloom for a minute, releasing their flavors. Add the chopped tomatoes and cook them down until they soften and begin to break apart. This forms the flavorful base for the lamb and beans.

4. Add the Stock:

   Pour in the stock and stir to combine, scraping up any caramelized bits from the bottom of the pot. This adds extra flavor to the sauce. Return the lamb pieces to the pot and stir to coat them in the sauce.

5. Cook the Lamb:

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the lamb simmer gently for 1.5 to 2 hours, or until it’s tender and almost falling apart. The slow cooking process allows the flavors to meld together and the lamb to become incredibly tender.

6. Add the Cannellini Beans:

   Once the lamb is nearly cooked, add the cannellini beans. If using canned beans, ensure they are drained and rinsed. Stir them into the pot, and allow everything to cook together for an additional 20-30 minutes. The beans will absorb the flavors of the harissa sauce, making them rich and savory.

7. Finish and Serve:

   Taste the sauce and adjust the seasoning if needed, adding salt, pepper, or extra harissa for heat. Finish with a squeeze of fresh lemon juice to brighten the dish. Serve the lamb and beans with a sprinkle of fresh herbs like parsley or cilantro, and perhaps some crusty bread or couscous on the side.

Tips And Tricks

• Customize the Spice Level: Harissa can vary in heat, so start with a smaller amount and taste as you go. If you prefer a milder dish, reduce the harissa paste or opt for a more subdued version.
• Tender Lamb: For super tender lamb, be sure to let it cook low and slow. The longer it cooks, the more the flavors will develop, and the lamb will become meltingly soft.
• Use Fresh Herbs: Fresh rosemary or thyme can be added during the cooking process for extra aroma, while fresh cilantro or parsley as a garnish will give the dish a burst of freshness.
• Beans: If you prefer a heartier texture, use dried cannellini beans instead of canned ones. Be sure to soak them overnight and cook them until soft before adding them to the dish.
• Make it Ahead: This dish can be made a day or two in advance and even improves in flavor when stored in the fridge. Just reheat it gently on the stove, adding a little extra stock if necessary.

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a wonderfully rich and satisfying dish that beautifully combines the heat of harissa with the tender succulence of lamb and the comforting texture of cannellini beans. It’s a perfect choice for a family meal or a special gathering, offering a wonderful mix of spices and hearty flavors that will satisfy every palate. With its simple preparation and slow-cooked goodness, this dish stands as a testament to Mary Berry’s ability to craft meals that are both elegant and approachable. Whether you’re cooking it for a weeknight dinner or a weekend celebration, it promises to deliver comfort and warmth in every bite.

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

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a rich, flavorful dish that combines the tender warmth of lamb with the earthy, creamy texture of cannellini beans. But just because the original recipe is already a perfect blend of spices and ingredients doesn’t mean you can’t get creative and add your own spin. Here are some easy variations that maintain the dish’s essential charm while giving it a personal touch:

1. Swap the Lamb for Another Meat or Vegetarian Option:

If lamb isn’t your thing, or you’re simply looking for a different protein, there are several alternatives that work beautifully with the harissa-spiced sauce and cannellini beans. For a lighter option, try using chicken thighs. Their rich flavor and tender texture will absorb the spices similarly to lamb. Beef stew chunks could also provide a hearty variation, while for a vegetarian version, cauliflower works wonderfully when roasted and added to the beans, giving a similar depth of flavor and texture.

2. Spice It Up with Extra Heat:

The harissa paste already brings a bold level of heat to the dish, but if you prefer your meals with more of a kick, consider boosting the spice level. You could add a pinch of cayenne pepper or chili flakes to intensify the heat. Alternatively, adding a fresh chili, such as a red bird’s eye chili, sliced thinly, can add a burst of heat while still giving the dish its distinct flavor profile.

3. Add Extra Vegetables for Color and Flavor:

While the recipe calls for cannellini beans, you can introduce additional vegetables to make the dish even more vibrant and nutritious. Spinach is a great leafy green that wilts beautifully into the sauce, adding color and a fresh, slightly bitter note to balance the richness of the lamb. Carrots and parsnips work wonderfully if roasted and added to the dish, lending a subtle sweetness that complements the spices.

4. A Tangy Twist with Yogurt or Feta:

To contrast the richness of the harissa sauce and lamb, you can serve the dish with a dollop of tangy Greek yogurt or crumbled feta cheese. The yogurt offers a cooling contrast that works well with the heat from the harissa, while feta adds a salty creaminess that plays nicely against the earthy beans and lamb.

5. Infuse with Fresh Herbs:

While the original recipe likely uses dried herbs, switching it up with fresh herbs can elevate the dish further. Fresh cilantro or parsley sprinkled on top right before serving adds a burst of freshness, while mint can offer a cooling contrast to the spiced lamb. Fresh herbs also give the dish a more vibrant and lively finish, balancing the depth of the roasted flavors.

Storing Leftovers

As with most slow-cooked or simmered dishes, Mary Berry’s Harissa Spiced Lamb with Cannellini Beans holds up beautifully as leftovers. The flavors only deepen and improve after sitting for a while, making it an ideal meal to make ahead or save for the next day. However, proper storage is key to maintaining the dish’s integrity and ensuring it remains delicious when reheated.

1. Storing in the Refrigerator:

If you plan on keeping leftovers, store the lamb and beans in an airtight container. Allow the dish to cool to room temperature before transferring it to avoid condensation, which can affect the texture of the lamb. Stored this way, the dish will stay fresh for up to 3 days in the fridge.

2. Freezing Leftovers:

For longer storage, freezing is a great option. However, due to the beans’ texture, they may change slightly upon thawing-becoming a little softer, but still perfectly edible. To freeze, portion the lamb and beans into individual containers or freezer bags, ensuring you remove as much air as possible to prevent freezer burn. The dish will keep for up to 3 months in the freezer. When ready to reheat, defrost in the refrigerator overnight and then gently reheat on the stovetop over low heat or in the microwave.

3. Reheating Leftovers:

When reheating, whether from the fridge or after freezing, do so slowly to maintain the lamb’s tenderness. On the stovetop, simmer the dish on low, stirring occasionally, until heated through. If the dish seems a little dry after reheating, a splash of chicken stock or water can help bring it back to its original sauciness. Avoid reheating the lamb more than once to preserve its texture.

What To Eat With Mary Berry’s Harissa Spiced Lamb With Cannellini Beans?

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is a rich, filling dish, so pairing it with complementary sides can elevate the meal to a new level. The spiced lamb and creamy beans offer a satisfying combination of flavors, but the right sides can balance the richness and add variety.

1. Simple Green Salad:

A fresh green salad can provide the perfect contrast to the rich, savory lamb. Consider a mix of baby spinach, arugula, and rocket for a peppery bite, topped with thin slices of red onion, tomatoes, and a lemony vinaigrette. The acidity from the dressing cuts through the richness of the lamb and brightens the flavors of the dish.

2. Crusty Bread:

To soak up the delicious sauce, serve the dish with crusty bread-think a rustic sourdough or ciabatta. The bread will not only help to mop up the sauce but also add a satisfying crunch and texture that contrasts nicely with the soft beans and tender lamb. A side of garlic butter bread could also work wonders for a more indulgent twist.

3. Couscous or Rice:

A simple couscous or fluffy white rice would pair beautifully with the lamb and beans. Both options will absorb the savory sauce and create a more filling meal. Couscous adds a delicate texture that complements the lamb, while basmati rice offers a subtle fragrance that pairs perfectly with the spiced lamb.

4. Roasted Vegetables:

For an extra boost of flavor and color, consider serving roasted root vegetables alongside the dish. Sweet potatoes, butternut squash, and carrots bring out natural sweetness that contrasts with the spicy lamb and beans. Toss them in olive oil, garlic, and herbs before roasting for a simple but delicious side that adds both flavor and nutrition to the meal.

Conclusion

Mary Berry’s Harissa Spiced Lamb with Cannellini Beans is the epitome of comfort food, with its tender lamb, flavorful harissa sauce, and creamy beans creating a delightful harmony of flavors. Whether you’re preparing it for a family dinner, a dinner party, or a make-ahead meal, the dish is both versatile and crowd-pleasing. There are plenty of easy variations to explore, from swapping the lamb for another protein to adding extra vegetables or spices. Storing leftovers is straightforward, ensuring you can enjoy the dish for several days or even freeze it for later. Pair it with complementary sides like a fresh salad, crusty bread, or couscous to balance the richness and enhance the experience.

Ultimately, Mary Berry’s recipe offers a flexible foundation that invites creativity while still delivering the comforting warmth and depth of flavor that makes it a go-to meal for so many. Whether you stick to the original or make it your own, you’re sure to have a satisfying, hearty dish that will impress everyone at the table.

FAQs

What Is The Best Cut Of Lamb To Use For Mary Berry’s Harissa Spiced Lamb With Cannellini Beans?

For this recipe, Mary Berry recommends using shoulder or leg of lamb as they are both tender cuts that can hold up well to the long, slow cooking process. These cuts allow the flavors of the harissa and other spices to penetrate the meat, resulting in a juicy, flavorful dish. If you prefer a quicker cooking time, lamb chops can also be used, but they may require more careful attention to avoid overcooking.

Can I Substitute The Cannellini Beans In Mary Berry’s Recipe With Another Type Of Bean?

Yes, you can substitute cannellini beans with other similar beans such as great northern beans, butter beans, or even chickpeas. Each type of bean brings its own texture and flavor, so while cannellini beans offer a creamy, mild taste that pairs well with the spices, you can adjust based on what you have available or your personal preference. Just keep in mind that cooking times may vary slightly depending on the bean you choose.

How Can I Adjust The Spiciness Of The Harissa In Mary Berry’s Harissa Spiced Lamb Recipe?

If you’d like to control the heat of the dish, you can adjust the amount of harissa paste used. Start with a smaller amount, such as 1-2 tablespoons, and taste the dish as it cooks. If you prefer a milder version, you can dilute the harissa with some tomato paste or a bit of olive oil to soften the heat. For a spicier kick, you can add a little more harissa or even sprinkle in some red pepper flakes. Just be mindful of balancing the heat with the other spices to avoid overwhelming the dish.