One-pot Middle-Eastern lamb
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