Lamb Steaks and Harissa Bean Stew

Meanwhile, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Add half the garlic. Stir-fry for 1 min.

Stir the tomato puree and harissa paste into the onions. Fry for 1 min. 

Add the chicken stock paste, water and sugar for the sauce (see pantry for both amounts). Stir in the butter beans. 

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until thickened slightly, 4-5 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins.

TIP: Cook each side for 1-2 min more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

When the sweet potato has roasted, stir it into the sauce.

Stir in the cheese and dried oregano. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

Add the butter (see pantry for amount) to the (now empty) frying pan and melt on medium heat. Add the remaining garlic and cook for 30 secs.   

When everything's ready, slice the lamb.