Meals in Minutes: harissa lamb stew recipe
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SERVES 6
Ingredients
*3 tbsp olive oil
*600g 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
*½ tsp ground cinnamon
*2 tbsp rose harissa paste
*Pared rind of ½ lemon
*1 x 400g tin chopped tomatoes
*500ml chicken or vegetable stock
*1 x 400g tin chickpeas, drained and rinsed
*Sea salt and black pepper
*Chopped coriander and natural yoghurt, to serve
Method
1. Pour the oil into a casserole or 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.
2. 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 add over the tinned tomatoes and stock. Season well.
3. Return the lamb to the pan and simmer gently, covered, for 1¼ hours, adding the chickpeas after 30 minutes.
4. Uncover and cook for a further 20–30 minutes until the meat is falling apart. Scatter with coriander and serve with dollops of yoghurt.
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Recipe extracted from Donal’s Meals in Minutes by Donal Skehan, published on 6th September 2018 by Hodder & Stoughton, £25 © Donal Skehan 2018
