Slow-cooked lamb with braised green beans

SERVES 6 PREP AND COOK TIME 3 HOURS

⅓ cup (80ml) extra virgin olive oil 1.3kg boneless lamb shoulder, trimmed, cut into 5cm pieces 1 large (200g), onion, chopped 4 cloves garlic, chopped coarsely ½-1 teaspoon chilli powder 1 tablespoon smoked paprika ¼ cup (60ml) lemon juice 400g can diced tomatoes 1 cup (250ml) beef stock 12 white corn tortillas 250g light sour cream fresh coriander and lime wedges, to serve BRAISED BEANS 2 tablespoons extra virgin olive oil 2 cloves garlic, chopped 1 teaspoon ground cumin 2 large (400g) ripe tomatoes, chopped 500g green beans, trimmed and halved 1 Heat a flameproof casserole dish over high heat and add 1 tablespoon of the oil. Cook the lamb in batches until browned all over. Transfer lamb to a plate. 2 Reduce heat to medium; add onion and garlic, and cook, stirring, until softened. Add spices, cook for 1 minute or until fragrant. Add the lemon juice, tomatoes, stock and the lamb. Cover the dish with a tight fitting lid, reduce heat to low and cook for 1 hour, stirring occasionally. Remove lid from lamb, and simmer, uncovered, for a further 1½ hours or until very tender. 3 BRAISED BEANS Meanwhile, heat the oil in a large frying pan, add the garlic, cumin and tomatoes, and cook, stirring over medium heat for 3-4 minutes or until softened. Add the beans; cook for 10 minutes or until tender. Season with salt and freshly ground pepper. 4 Heat a small frypan over medium heat. Lightly brush tortillas with remaining oil, cook about 30 seconds each side. Transfer to plate, cover to keep warm. Repeat with remaining tortillas. 5 Shred lamb in the dish using two forks, simmer for a further 10 minutes. Serve with warm tortillas, beans, sour cream, fresh coriander and lime wedges. Lamb suitable to freeze. Not suitable to microwave.