SERVES EIGHT

INGREDIENTS

1kg/2 1/4lb lamb on the bone
8 garlic cloves, chopped
2.5-5ml/ 1/2-1 tsp ground cumin
45ml/3 tbsp olive oil
juice of 1 lemon
2 onions, thinly sliced
about 500ml/17fl oz/2 1/4 cups
lamb, beef or vegetable stock 75-90ml/5-6 tbsp tomato puree (paste)
1 cinnamon stick
2-3 large pinches of ground all spice or ground cloves
15-30ml/1-2 tbsp sugar
400g/14oz/scant 3 cups green beans
salt and ground black pepper
15-30ml/1-2 tbsp chopped fresh parsley, to garnish

Preheat the oven to 160°C/325°F/Gas 3. Coat the lamb with the garlic, cumin, olive oil, lemon juice, salt and pepper.

Heat a flameproof casserole. Sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato puree, spices and sugar. Cover and cook in the oven for 2-3 hours.

Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes.

Meanwhile, add the beans to the hot stock and cook until the beans are tender and the sauce has thickened. Slice the meat and serve with the pan juices and beans. Garnish with parsles