Slow Cooked Lamb Harissa Stew
Ingredients
- 2 tbsp olive oil
- 440 g boneless, cubed leg of lamb
- 1 onion small
- 1½ aubergine
- 2 cloves garlic
- 1½ tsp coriander seeds
- 1½ tsp cumin seeds
- 1 pinch ground cinnamon
- 1½ tbsp harissa paste
- ½ lemon rind
- 600 g tinned chopped tomatoes
- 335 ml chicken stock
- 275 g tinned chickpeas
- sea salt
- ground black pepper
To serve:
- 1 small handful fresh coriander
- 235 ml natural yoghurt
- flatbreads optional
Equipment
Casserole dish
Peeler
Measuring jug
Chopping board
Chopping knife
Sieve
Wooden spoon
Tongs
Instructions
- Firstly, do the veg prep. Finely chop the onion, crush the garlic and cut the aubergine 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.
- Reduce the heat to medium and add the onion. Add a little water to prevent them from sticking to the pan if needed. Add the aubergine to the pot and fry for 10 minutes.
- 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.
- Serve in bowls with a dollop of natural yogurt and some coriander leaves.
Notes
Harissa paste can be found in most supermarkets now and injects this dark and rich lamb stew with deep earthy heat
Nutrition
Calories: 417kcal