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Lamb with plums, green beans and cinnamon

• Caroline Eden

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Serves 2

Easy

Prep: 20 mins

Cook: 45 mins

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This fine spirited meal-in-one showcases fruit in a savoury dish – ideal for late spring or summer

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Try Caroline Eden's lamb with plums, green beans and cinnamon, then discover pulled lamb with plum-sriracha, plum and sesame lamb cutlets, or slow-cooked lamb shawarma.

Recipes extracted from Green Mountains by Caroline Eden (£28, Quadrille Publishing). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us.

Lamb with plums, green beans and cinnamon recipe

Ingredients

Nutrition

• 2 tbsp olive oil

• 500g lamb shoulder

  chopped into bite-sized pieces

• 1 onion

  thinly sliced

• 2 garlic cloves

  thinly sliced

• 130g green beans

  chopped into 4cm pieces

• 1 tsp ground cinnamon

• ½ tsp sweet paprika

• 1 tbsp tomato purèe

• 1 tbsp red wine vinegar

• 4 plums

  stoned and chopped into bite-sized pieces

• 500ml vegetable stock

• 2 tbsp parsley

  finely chopped

• ½ lemon

  juiced

• crusty white bread

  to serve

Nutrition: per serving

• kcal814
• fat58g
• saturates23g
• carbs21g
• sugars18g
• fibre9g
• protein48g
• salt1.1g

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Method

• step 1

  In a lidded casserole dish, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan with a slotted spoon and add the remaining oil. Fry the onion, garlic and beans with a little salt and pepper for 5 mins, stirring continuously – if it is catching add a little more oil.

• step 2

  Add the spices, tomato purée, vinegar and plums, cook for 5 mins, then add the stock. Return the lamb to the pan. Simmer gently, uncovered, for 15 mins, then for 10 mins with the lid on. Let it sit for a while to let the flavour develop, then scatter over the parsley, stir through the lemon juice and serve in bowls with crusty white bread on the side.

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Authors

Caroline Eden

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