Haricot bean and mutton stew

Our butcher is supplying mutton again. They explained there hasn’t been a call for it in the last few years.…that’s until recent credit crunch times. This is recipe is delicious, Tunisian in flavour and slow cooked so the meat is really tender. Lovely served with rice, and lemon wedges.

Ingredients (serves 6)

2 onions, chopped
3 tbs olive oil or veg oil
3 garlic cloves, chopped
750g (1 and half lb) mutton
500g (1lb) haricot beans, soaked over night
500g (1lb) tomatoes, peeled and chopped (or tinned)
1-2 tsp sugar or to taste
juice of one lemon
half tsp harissa
2 tsp of cinnamon or cumin or mix of both
salt and pepper

Method

Fry the onions in oil until golden, add the garlic and when it begins to colour add the meat and brown it all over, stirring. Then add the drained beans and tomatoes, add the sugar and cover with water. Simmer for 2-3 hours, until the meat and beans are very tender, adding salt and pepper and lemon juice just before serving.


Today’s illustration © Lois Blackburn www.loisblackburn.co.uk

Rich tomato sauce

Pete’s favourite tomato sauce, you can use it with pasta, or meatballs, lasagne, etc etc. its simplicity itself, but rich and tasty. Keep an eye out at your food suppliers for offers on tins of tomatoes, if your anything like me you’ll never have enough in your larder.

3 tins chopped tomatoes
6 cloves of garlic, chopped finely
4 good slugs of olive oil
salt and pepper

Heat the oil in a saucepan on a medium heat, throw the garlic in, let it sizzle for a minute, (be careful not to brown/burn it) throw in your tins of tomatoes, and stir until it comes to the boil. Turn it down to a simmer, and allow to reduce slowly. (about 45 mins) the sauce will be really thick and rich. Add plenty of seasoning to taste.

Today’s illustration ‘tomato’ © Lois Blackburn. Please go to www.loisblackburn.co.uk for more examples.