Cooking method:

1. Preheat the oven to 180°C/Gas 4.
2. Add the cubes of lamb and toss in the flour until lightly coated. Heat 1 tbsp of the oil in a large frying pan and fry the lamb in two batches over a medium-high heat until lightly browned on all sides, adding a little more oil if necessary.
3. Transfer to a casserole.
4. Pour the remaining oil into the frying pan and fry the onions for 3-4 minutes until softened, stirring regularly.
5. Add the garlic and coriander. Cook for 2 minutes more stirring. Carefully add the wine and allow to simmer for a few seconds, stirring constantly. Tip into the casserole with the lamb and stir in the carrots, lamb stock, tomato puree, orange rind and juice.
6. Cover with a lid and cook in the centre of the oven for 1 hour. Carefully remove and gently stir in the beans.
7. Cover and return to the oven for a further 15 minutes until the lamb is tender.
8. Serve sprinkled with freshly chopped coriander if liked.