BROAD BEANS

LAMB AND BROAD BEAN STEW WITH SILVERBEET

An ode to spring comes to mind with this impressive dish. First there is tender lamb, then the vibrant green colour of silverbeet and the sweet, mild grassy flavour of tender broad beans – colours and tastes of spring.

PREPARATION TIME: 20 minutes | COOKING TIME: 1¾ hours | SERVES: 6

¼ cup (60 m/2 fl oz) olive oil

1.25 kg (2 lb 13 oz) boned lamb shoulder, cut into medium-sized chunks

1 large onion, chopped

2 tablespoons tomato paste (concentrated purée)

1 tablespoon harissa paste

2 garlic cloves, crushed

at least 2 cups (500 ml/17 fl oz) chicken stock

sea salt flakes and freshly ground pepper

6 stems young silverbeet (Swiss chard), washed

about 3 cups (450 g/1 lb) podded broad beans

2 handfuls parsley leaves, chopped

Put the lamb in a large, sturdy pot with the oil and onion. Cook over medium heat, stirring often, until the meat is slightly browned, making sure the onion does not burn. Add the tomato and harissa pastes, and stir for about 2 minutes to coat the meat. Add the garlic and stock, with salt and pepper to taste. Cover the pot and cook over medium–low heat for about 1½ hours, or until the lamb is tender.

Trim off and discard the stalk ends of the silverbeet and wash well. Roughly chop the leaves and thinly slice the remaining stems. Add to the pot with the beans and cook for a further 15 minutes, adding more stock if necessary to keep the meat and vegetables moist. Stir in the parsley and more salt and pepper to taste. If liked, serve generously sprinkled with chopped mint.

TIP When they are young and tender, eat broad beans in their tight thin paper skins. When the skins become more mature, thick and green–grey, they will be unpleasantly tough to eat. Blanch, drain and then pop the beans out of their skins.