Lamb is my favourite meat sorry veggie readers. The warming harissa gives a lovely heat to the dish.
3 tbsp oil
4 neck fillet pieces of lamb
1 large onion finely chopped
2 aubergines cut into chunks
2 garlic cloves, crushed
2 tsp coriander seeds
2 tbsp harissa paste
1 lemon pared into strips and juiced
1 tin of chopped tomatoes
1 can of chickpeas
500ml chicken stock
Heat oil up in a casserole dish, season the lamb and brown it. Remove and leave to rest.
Add the onion and aubergine to the pan, fry for 10 minutes, add the garlic and spices and cook for 10 minutes.
Stir in the harissa paste, lemon, tomatoes and stock. Season well. Return the lamb to the pan and cook in the oven at 150° for 2 hours.
Add the chickpeas and cook for another 45 minutes making sure the lamb is tender.