Harissa lamb stew

Any cheap cut of lamb or beef will work well in this slow-cooked stew or you could replace the meat with butternut squash or sweet potato to make it vegetarian.

SERVES 6 PREP 15 mins COOK 2 hrs 50 mins EASY

3 tbsp olive oil

600g boneless lamb shoulder, diced

1 large onion, finely chopped

2 large aubergines, cut into chunks

3 garlic cloves, crushed

2 tsp coriander seeds

2 tsp cumin seeds

½ tsp ground cinnamon

2 tbsp rose harissa paste

½ lemon, rind pared into strips and juiced, plus extra to taste if needed

400g can chopped tomatoes

500ml chicken or vegetable stock

400g can chickpeas, drained and rinsed chopped coriander and natural yogurt, to serve

Pour the oil into a casserole or heavy-based pan and place over a high heat while you season the lamb with salt and pepper. Add the lamb, in batches if needed, and brown all over, then remove with a slotted spoon and set aside. Add the onion and aubergines to the pan and fry for 10 mins, then add the garlic and spices and cook for a minute more; add a splash of water if the vegetables start to catch at any point. Stir in the harissa paste and add the lemon rind, then tip in the tomatoes and stock. Season well.

Return the lamb to the pan and simmer gently, covered, for 11/4 hrs, adding the chickpeas after 30 mins.

Uncover and cook, bubbling briskly and stirring often, for a further 35-45 mins until the meat is falling apart. Season and stir in juice of 1/2 the lemon, adding more to taste, if you like. Scatter with coriander and serve with dollops of yogurt.

GOOD TO KNOW fibre • 3 of 5-a-day

PER SERVING 417 kcals • fat 27g • saturates 10g • carbs 15g • sugars 8g • fibre 8g • protein 25g • salt 0.4g