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
Serves 6
- 3 tbsp olive oil
- 600 g 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
- 1 tsp ground cinnamon
- 2 tbsp rose harissa paste
- Pared rind of ó lemon
- 1 x 400 g tin chopped tomatoes
- 500 ml chicken or
- vegetable stock
- 1 x 400 g tin chickpeas,
- drained and rinsed
- Sea salt and black pepper
- Chopped coriander and
- natural yoghurt, to serve
Method
- 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.
- 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.
- Return the lamb to the pan and simmer gently, covered, for 1. hours, adding the chickpeas after 30 minutes.
- Uncover and cook for a further 20–30 minutes until the meat is falling apart. Scatter with coriander and serve with dollops of yoghurt.
