This is a hearty lamb one-pot stew flavoured with North African spices, delicious and easy to make.
The recipe is adapted from One Pots magazine by BBC Good Food (Spring, 2016).
Ingredients:
2 red onions, sliced
600 g lamb leg or shoulder, cut into chunks
2 tbsp plain flour
4 garlic cloves, crushed
1 large aubergine, diced
1 red pepper, diced
1 orange pepper, diced
1 tbsp harissa
1 tbsp ras el hanout spice mix
400 g can chopped tomatoes
1 beef or lamb stock cube
2 x 400 g cans chickpeas
fresh coriander and mint leaves, chopped
1 tsp cumin seeds
season to taste
Method:
Heat some oil in a deep frying pan or wok. Season the lamb and toss in the flour.
Fry the lamb in batches on each side until nicely browned, remove from the pan and keep aside.
In the same pan cook the onion until softened, then add the garlic, ras el hanout and harissa.
Return the lamb back to the pan, mix with the onion and spices, cook for 2 minutes, then add the peppers, aubergines, tomatoes, 400 ml water and crumble in the beef stock cube.
Bring to a simmer, cover, then cook over a low heat for 2 hours or until the meat is tender and cooked through.
Drain and rinse the chickpeas, then tip them into the pan with cumin seeds, along with some seasoning, if needed. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher before adding.
Bring to the boil, mix in the herbs and remove from the heat.
Serve and enjoy!
Bon Appetit!
