EASY Slow Cooked LAMB STEW Recipe with Harissa!

lamb

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is lower in fat, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant mashed potatoes are often cheaper.

Prepare lamb shoulder by cutting it into nice big chunky pieces with good marbling.

Season the lamb with sea salt and black pepper.

Heat oil in a pan and brown the lamb pieces in batches, ensuring not to overcrowd the pan.

Chop onions into chunky pieces and prepare aubergines for the stew.

Check the lamb for color, then transfer it out of the pan and repeat the browning process with the second batch.

Chop three cloves of garlic into fine slices.

Add more oil to the pan, then add the chopped onions and stir, adding a pinch of salt and black pepper.

Deglaze the pan with a little water to scrape up the meat juices.

Add the garlic to the onions and stir.

Add the chopped aubergines to the pan and stir them in with the onions and garlic.

Add two teaspoons of coriander seeds, half a teaspoon of cinnamon, and two teaspoons of ground cumin to the pan.

Add harissa paste to the pan and fry the spices until fragrant.

Return the browned lamb to the pan with its juices.

Add chopped tomatoes and a touch of chicken stock to the pan.

Peel some lemon peel into the dish for freshness.

Season with sea salt and black pepper, then stir everything together.

Cover the pan with a lid and let it cook for an hour.

After 30 minutes, check on the stew and add a tin of chickpeas to prevent them from breaking down too much.

Simmer for another 20 minutes to finish cooking and reduce the stew.

Check the tenderness of the meat and the breakdown of the aubergines.

Serve the stew in a bowl, optionally with couscous, and top with a dollop of yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary