Lamb, harissa and chickpea stew
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Harissa is a North African hot chili pepper paste and adds a kick to this lamb stew.
Ingredients
Plain flour
¼ cup(s), (35g)
Seasoning
1½ tbs, Middle Eastern harissa spice mix
Lamb backstrap, raw
360 g, (buy 450g), fat trimmed
Olive oil
2 tsp
Vegetable mix, non-starchy, fresh
400 g, (carrot, celery, leek, parsnip, turnip, broccoli stem mix)
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Fresh coriander
⅓ cup(s)
Instructions
1
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.
2
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.
3
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.
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