Contact us
Find Your Nearest SPAR

HARISSA LAMB STEW

Servings: 6

Hands On Time : 15 minutes

Cooking Time: 2 hours

Equipment: heavy-based pan with lid

COOK’S NOTES:

A delightfully different lamb stew laden with spice and aromatics. Any cheap cut of lamb or beef will work well in this slow-cooked stew or you could replace the meat with butternut squash or sweet potato to make it vegetarian. Harissa paste can be found in most supermarkets; its sweet and smoky flavour adds depth to all sorts of dishes. If you have some harissa left over in your jar use it to swirl through hummus, or loosen with a little orange juice to make a sauce for grilled meat.

Ingredients

3 tbsp olive oil

600g boneless lamb shoulder,diced

1 large onion, finely chopped

2 large aubergines,

cut into chunks

3 garlic cloves, crushed

2 tsp coriander seeds

2 tsp cumin seeds

ó tsp ground cinnamon

2 tbsp rose harissa paste

Pared rind of of lemon

1 x 400g tin chopped tomatoes

500ml chicken or vegetable stock

1 x 400g tin chickpeas, drained and rinsed

Sea salt and black pepper

Chopped coriander and natural yoghurt, to serve

Instructions

1. Pour the oil into a heavy-based pan and place over a high heat while you season the lamb with salt and pepper. Add the lamb, in batches, and brown all over then remove with a slotted spoon and set aside.

2. Add the onion and aubergine to the pan and fry for 10 minutes then add the garlic and spices and cook for a minute more. Stir in the harissa paste and add the lemon rind then pour over the tinned tomatoes and stock. Season well.

3. Return the lamb to the pan and simmer gently, covered, for 1. hours, adding the chickpeas after 30 minutes.

4. Uncover and cook for a further 20–30 minutes until the meat is falling apart. Scatter with coriander and serve with dollops of yoghurt.

Nutritional

KCALS

417

FAT

27g

SAT FAT

10g

CARBS

15g

SUGARS

8g

FIBRE

8g

PROTEIN

25g

SALT

0.44g

We use cookies to ensure that we give you the best experience on our website.