2.5 lb leg of lamb cut into bites
2 tbsp olive oil
4 cloves garlic chopped
1-2 tbsp harissa
1 tbsp fresh rosemary, finely chopped
6 anchovy filets, finely chopped
3 tbsp worchestershire
1 tbsp fresh thyme leaves, finely chopped
juice of 1 lemon
salt and pepper
2 onions, finely chopped/diced
1 lb shelled fava beans (or sub. canellini beans)
1.5 lbs potatos, peeled and cut to bites
4 cups vegetable stock
Well mix cut lamb with oil, garlic, harissa, rosemary, anchovy, worchestershire, thyme, lemon juice, salt, pepper in a sealable container/plastic bag. Marinate for at least 30 minutes or overnight in fridge.
preheat oven to 400F/200C. In large cast-iron casserole/dutch oven add lamb mixture and cook for about 10 minutes or until browned. add onions and cook for another 5.
Add the beans, potatos, and stock and bring to boil. Cover and transfer entire pot to the oven and let cook for 2 hours or until lamb is tender. check once while in the oven and if liquid is running low, add a bit of hot water or vegetable stock.
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i made this last week and it was pretty good, though i think the rosemary upsets my stomach a bit. The original recipe called for fava beans but i substituted canellini beans as i couldn't find any favas anywhere. i used a full 2 tbsp of harissa, and i added a little extra lemon juice and worchestershire to the marinade. it's not terribly spicy overall, was very filling, and the lamb was extremely tender. takes a pretty darn big pot to fit it all. i used a big enamelled cast iron "dutch oven" thing and filled it to the brim.
the original recipe notes also to check it while in the oven once and top with water/stock if necessary, but that definitely wasn't a problem when i made it. it thickened nicely but didn't lose much volume at all.
overall verdict: tasty.
