One-pot Mid­dle-Eastern lamb

Olive - - Seasonal Recipe Index -

1¼ HOURS|SERVES 4|EASY

lamb neck 600g, cut into small chunks onion 1, chopped harissa 3 tbsp chopped toma­toes 400g tin chicken stock cube 1 (or con­cen­trated liq­uid chicken stock) but­ter­nut squash 500g, peeled and chun­ked chick­peas 400g tin, rinsed and drained flat-leaf pars­ley a small bunch, chopped ¥ Heat a non-stick casse­role pan with a lid un­til hot, then add the lamb and brown all over. Then add the onion and cook for 3-4 min­utes un­til soft. Tip in the harissa and tinned toma­toes, then fill the empty tomato tin up with wa­ter and add that to the pot. Add a chicken stock cube or equiv­a­lent in con­cen­trated liq­uid stock. ¥ Sim­mer for 45 min­utes, then add the squash and keep cook­ing, un­cov­ered, un­til the squash is ten­der.This should take another 20-25 min­utes. Stir in the pars­ley and serve.

PER SERV­ING 489 KCALS|FAT 27.4G|SAT­U­RATES 10.7G CARBS 24.8G|FI­BRE 8G|PRO­TEIN 31.9G|SALT 1.5G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.