Harissa Lamb stew

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.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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