Slow-cooked lamb with harissa

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Slow-ccoked harissa lamb Easy Food

Serves 6


4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg lamb neck fillet or shoulder, trimmed and cut into small pieces
2 onions, thinly sliced
3cm piece of fresh root ginger, grated
250ml red wine
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
2 tbsp honey
2 tbsp harissa paste
Zest and juice of ½ lemon
Salt and black pepper
To serve:
Roasted baby potatoes
Plain natural yoghurt

  1. Preheat the oven to 160˚C/140˚C fan/gas mark 3.
  2. Heat two tablespoons of the oil in a casserole dish. Season the lamb with the cumin and coriander. Working in batches, cook the lamb for 5-6 minutes until browned. Remove with a slotted spoon and set aside.
  3. Heat the remaining oil in the same pan over a high heat. Add the onions and ginger and cook for 10 minutes until soft. Pour in the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.
  4. Add all the remaining ingredients and stir to combine. Return the lamb to the pan, season with salt and pepper and bring to the boil.
  5. Cover with a lid and transfer to the oven to cook for 1½ hours until the lamb is tender.
  6. Serve with roasted baby potatoes and dollops of plain natural yoghurt.

Per serving: 568kcals, 39.3g fat (15.2g saturated), 15.2g carbs, 10.1g sugars, 32.4g protein, 2.1g fibre, 0.21g sodium


MAKE IT YOURS:
If you like it very spicy, feel free to add more harissa paste.

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