Prep Time

20 mins

Cook Time

90 mins


  • Ingredients

  • 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.