Lamb, harissa and chickpea stew
¼ cup(s), (35g)
1½ tbs, Middle Eastern harissa spice mix
lean lamb backstrap
360 g, (buy 450g), fat trimmed
fresh mixed vegetables
400 g, (carrot, celery, leek, parsnip, turnip, broccoli stem mix)
canned diced tomatoes
chickpeas, canned, rinsed, drained
1 can(s), (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.