Moroccan lamb & chickpea stew
9
Points®
Total time: 4 hr 40 min • Prep: 10 min • Cook: 4 hr 30 min • Serves: 4 • Difficulty: Easy
Lamb is the shining star of this hearty dish, braised slowly until meltingly tender, with a spicy harissa kick
Ingredients
Lamb Shank, raw
400 g, lean
Onion
1 medium, chopped
Celery, Raw
2 stick(s), sliced
Carrots, raw
2 medium, sliced
Harissa paste
1½ tablespoon(s)
Tomato
4 large, chopped
Beef stock cube(s)
2 cube(s), 1 litre stock
Chickpeas, cooked
2 can(s), large, drained
Kale, raw
200 g, finely shredded
Parsley, fresh
10 g
Instructions
1
Lightly mist a large nonstick frying pan with cooking spray over a high heat. Fry the shank for 5 minutes, turning, until browned. Transfer to a 4.5 litre slow cooker.
2
Reheat the same frying pan over a medium-high heat. Cook the onion, celery and carrot, stirring, for 5 minutes, until softened. Add the harissa and cook, stirring for 30 seconds, until fragrant. Transfer to the slow cooker. Add the tomatoes and stock. Cover and cook on low for 8 hours (or high for 4 hours) or until the meat is tender and falling off the bone. Remove the shanks and set aside for 10 minutes to cool.
3
Using 2 forks, shred the meat. Discard the fat and bones. Add the chickpeas and kale to the slow cooker. Cover and cook on high for 15 minutes or until the kale has wilted. Stir through the shredded lamb, divide between 4 bowls, and top with the parsley, to serve.
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