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
-
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.
