Lamb with cannellini beans and rosemary

Ingredients:
Tomatoes 4pcs, Oil, for cooking, Lamb fillet diagonally sliced 600gm, 4Cloves garlic, finely chopped,Cumin seeds1tsp, Rosemary, finely chopped2tsp, Red wine vinegar 2 tbsp, Lemon juice
1tbsp, Can cannellini beans, rinsed 2 can, Flat-leaf parsley 1tbsp, Soy sauce1tbsp, Salt and pepper as needed to taste.

Preparation:

Score a cross in the base of each tomato with a sharp knife. Put the tomatoes in a heatproof bowl and cover with boiling water for 45 seconds. Transfer to iced water and then peel the skin away from the cross and remove the stalks. Scoop out the seeds with a teaspoon and finely chop the flesh into cubes. Heat the wok until very hot, add 2 teaspoons of the oil and swirl it around to coat the side. Stir-fry the lamb into batches over very high heat until it is browned.
Return all the lamb to the wok and add the garlic, cumin seeds and rosemary. Cook for 1 minute. Reduce the heat and add the vinegar, soy sauce and lemon juice. Stir to combine, scraping any
Bits from, the bottom of the wok. Add the tomato and cannellini beans and stir-fry until warmed through. Season with salt and black pepper, then scatter with the parsley.