Slow Cooked Lamb Harissa Stew
Donal's Notes
Harissa paste can be found in most supermarkets now and injects this dark and rich lamb stew with deep earthy heat
To serve:
Instructions
Firstly, do the veg prep. Finely chop the onion, crush the garlic and cut the aubergines into large chunks.
Season the lamb with salt and pepper.
Heat a casserole dish over a high heat and add the olive oil. Add the seasoned lamb to the pan. Brown the meat, ensuring to get colour all over. Remove onto a plate and set aside.
Add the garlic, coriander seeds, cumin seeds and ground cinnamon and cook for another minute.
Stir through the harissa paste and, using a vegetable peeler, pare the rind from the lemon into the pot. Pour over the chopped tomatoes and chicken stock. Season well.
Return the lamb to the pot and simmer gently for 1 ½ hours, adding the drained and rinsed chickpeas after 30 minutes. Stir the pot now and then during cooking- the meat should be lovely and tender when it’s ready.
