Lamb and Cannellini Bean Casserole

Put the beans into a pot and add water to cover. Bring to the boil and simmer until the beans are cooked. Drain and set aside.

Meanwhile, chop the onion and fry in the oil until softened.

Peel and finely chop the garlic and add.

Peel the turkish sausage and cut in half lengthways then slice in 5mm thick slices.

Add to the onions and stir. 

Add the cubed lamb pieces and fry until any water that is released has evaporated and then keep frying for 2 or 3 more minutes. 

Stir in the tomato paste and pepper paste and cook for 2 or 3 minutes. 

Add the salt, pepper, paprika flakes, cumin and 2 cups of boiling water and simmer until the meat is very tender.

Add the drained beans and add more boiling water if necessary to bring the level to just below the top of the beans.

Simmer for 5 minutes to heat the beans through and to let the flavours combine.

Serve with rice or bulgur pilav.