• For four
• 400gm lamb neck fillet or other lamb if not possible
• 1 large onion-chopped
• 2 cloves garlic-chopped
• olive oil
• 2/3 jar belazu rose harissa
• 1 tin chopped tomatoes
• 1 tin red kidney beans drained
• 1 tin butter beans drained
• 1 lamb stock cube
• small handful fresh mint chopped

Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.