Lamb, harissa and chickpea stew
¼ cup(s), (35g)
1½ tbs, Middle Eastern harissa spice mix
Lamb backstrap, raw
360 g, (buy 450g), fat trimmed
Vegetable mix, non-starchy, fresh
400 g, (carrot, celery, leek, parsnip, turnip, broccoli stem mix)
Canned diced tomatoes
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
- Combine flour and half the spice mix in a snap-lock bag. Add lamb and seal bag. Shake to coat lamb in flour mixture. Transfer lamb to a plate, shaking off any excess flour mixture.
- Heat oil in a deep non-stick frying pan over medium-high heat. Cook lamb, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Add vegetable mix and cook, stirring, for 2 minutes or until softened. Add remaining spice mix and cook, stirring, for 1 minute or until fragrant. Add tomatoes, chickpeas and ½ cup (125ml) water and bring to the boil. Return lamb to pan. Reduce heat and simmer, covered, for 5–7 minutes or until lamb is tender. Sprinkle with coriander to serve.