HARISSA LAMB STEW
6 15 MINS COOK: 2 HOURS
3 tbsp olive oil
600g (1lb 3 oz) 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 Pared rind of ½ lemon 1 x 400g tin chopped tomatoes 500ml (1pt) chicken or vegetable stock 1 x 400g tin chickpeas, drained and rinsed
Sea salt and black pepper Chopped coriander and natural yogurt, to serve
1. 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, brown, then remove with a slotted spoon and set aside.
2. Add the onion and aubergines to the pan and fry for 10 mins then add the garlic and spices and cook for 1 min. Stir in the harissa paste, add the lemon rind, tinned tomatoes and stock. Season well.
3. Return the lamb to the pan and simmer gently, covered, for 1¼ hours, adding the chickpeas after 30 mins.
4. Uncover and cook for a further 20-30 mins until the meat falls apart. Scatter with coriander and serve with dollops of yogurt.
Per serving: 340 cals, 16.5g fat (5g sat fat), 7.5g sugar, 0.4g salt From Donal’s Meals in Minutes by Donal Skehan, published by Hodder & Stoughton, £25 © Donal Skehan 2018