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  1. Home
  2. Dinner Tonight

Harissa Lamb Hotpot

Will not disappoint. - by Jane Ash
  • 07 Sep 2020
Harissa Lamb Hotpot
Cook: 85 Minutes - Easy - Serves 6
Proudly supported by

TIP! Replace harissa spice blend with Moroccan seasoning, if preferred. Reduce to 1 tblsp for a more subtle spice flavour. This tasty dish is also great served with creamy mashed potatoes.

Ingredients

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

Method

  1. 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.

  2. 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.

  3. Stir in carrots, chicken stock and 2 cups water. Bring to boil. Reduce heat. Simmer, covered, for 1 hour.

  4. 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.

  5. Serve with beans, couscous and lemon wedges. Garnish with coriander leaves.

  • Dinner Tonight
  • lamb recipe
Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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