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
Roasted baby potatoes
Plain natural yoghurt
- Preheat the oven to 160˚C/140˚C fan/gas mark 3.
- 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.
- 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.
- 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.
- Cover with a lid and transfer to the oven to cook for 1½ hours until the lamb is tender.
- 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.