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Lamb, harissa and chickpea stew

Lamb, harissa and chickpea stew

Total Time
25 min
10 min
15 min
Harissa is a North African hot chili pepper paste and adds a kick to this lamb stew.


Plain flour

¼ cup(s), (35g)


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



  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.


SERVING SUGGESTION: Steamed spinach, plus couscous. TIP: Fresh diced vegetable mix is a mixture of carrot, celery, leek, parsnip, turnip, broccoli stem and parsley. Find it in the fresh produce section of most supermarkets. If unavailable you could use frozen peas, corn and carrot added towards the end of cooking.