Method

1. Heat the olive oil in a large pot and fry the onions over medium heat for 1-2 minutes until slightly golden. Add the garlic and cook for another minute until fragrant.
   

2. Add the diced lamb and cook for 5-6 minutes until the meat is sealed but not fully cooked. Stir in the cumin and cinnamon and continue to cook for another minute.
   

3. Add the cannellini beans and passata, then pour in the stock to cover.
   

4. Bring to a boil, lower the heat, then simmer for 25-30 minutes with a lid on, until the meat is cooked, and the sauce has thickened.
   

5. Add the fresh parsley and season to taste.
   

6. Serve with vermicelli rice