1 tblsp olive oil
1kg diced lamb
1 large onion, thinly sliced
2 cloves garlic, crushed
2 tblsps harissa spice blend
140g tub (1/2 cup) tomato paste
500g small carrots, halved lengthways
2 cups chicken stock
420g can chickpeas, rinsed, drained
1 tblsp honey
1⁄2 cup coarsely chopped fresh coriander, plus leaves, to garnish
Steamed green beans, cooked couscous and lemon wedges, to serve
Heat oil in a stockpot over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for about 5 minutes, or until browned. Remove from pot.
Heat remaining oil in same pot. Add onion and garlic. Cook, stirring for 3 minutes, until onion is soft. Add harissa spice blend and tomato paste. Cook, stirring, for a further 1 minute. Return lamb to pot.
Stir in carrots, chicken stock and 2 cups water. Bring to boil. Reduce heat. Simmer, covered, for 1 hour.
Stir in chickpeas and honey. Simmer, uncovered, for 15 to 20 minutes, or until lamb is tender and liquid is slightly thickened. Stir in coriander.
Serve with beans, couscous and lemon wedges. Garnish with coriander leaves.