1 kg (2 pounds) leg of lamb, bone removed, diced
2 tablespoons of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 teaspoons of grated ginger
2 tablespoons of Harissa spice mix (I use Masterfoods)
2 large carrots, chopped
1-2 celery stalks, chopped
400 grams (14 oz) of tomato passata
1 cup of water or chicken stock
400 grams (14 oz) chick peas (optional)
salt & pepper to taste & chopped parsley to serve
Harissa is a North African spice mix or paste and is now available in most supermarkets.
Pairs well with …..
Hints and Tips
If you are using Harissa paste, use only a small amount to taste as it’s usually much hotter than the spice mix.
Heat olive oil in a large pot over a medium heat.
Cook the lamb in batches until sealed & brown all over – remove with slotted spoon to a bowl while you cook the remainder of the lamb.
In the same pot, add the onion, garlic & ginger and cook for 5 minutes. Then add the Harissa spice mix, carrots and celery and cook for a further 3 minutes.
Return the lamb to the pot and add the Passata and turn the heat down to low. Simmer for 1 hour.
Serve sprinkled with parsley and serve with couscous.