LAMB TAGINE WITH CHICKPEAS

LAMB TAGINE WITH CHICKPEAS

Lamb neck fillet is an excellent cut for slow cooking and braising and is slightly leaner than shoulder, which is more often used. Lamb stands up well to strong flavours like the harissa and dried mint in this aromatic lamb tagine. There’s also plenty of filling veg, like chickpeas and aubergine, making this a really sustaining meal.

INGREDIENTS

SERVES: 4

800g lamb neck fillet, cut into 5cm chunks

Sunflower oil spray

1 tbsp light olive oil

2 onions, diced

4 garlic cloves, finely diced

5cm piece of ginger, finely grated

1 tbsp rose harissa paste (without any oil)

2 tsp dried mint

1 cinnamon stick

500ml fresh lamb stock

400g tin chopped tomatoes

250g courgettes, cut into 5cm long wedges

250g aubergine, cut into 5cm long wedges

400g tin chickpeas (240g drained weight)

Sea salt and freshly ground black pepper

Coriander, roughly chopped, to finish

METHOD

1: Preheat the oven to fan 160°C/gas 3.

2: Spray the lamb pieces on both sides with a little oil and season well with salt and pepper.

3: Heat a large flameproof casserole over a high heat on the hob. Brown the lamb (with no added oil) in batches on each side, then transfer to a plate.

4: Lower the heat under the casserole and add the olive oil. Toss in the onions and cook for 5 minutes or until softened. Add the garlic, ginger and harissa paste and cook for a further 2 minutes.

5: Add the dried mint, cinnamon, lamb stock, tomatoes and browned lamb and bring to a gentle simmer. Pop the lid on the casserole and cook in the oven for 1 hour.

6: Add the courgettes, aubergine and chickpeas to the casserole, stir well and put the lid back on. Return to the oven for a further 1 hour.

7: Remove from the oven and stir through some chopped coriander. Ladle into warmed bowls to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

800g lamb neck fillet, cut into 5cm chunks

Sunflower oil spray

1 tbsp light olive oil

2 onions, diced

4 garlic cloves, finely diced

5cm piece of ginger, finely grated

1 tbsp rose harissa paste (without any oil)

2 tsp dried mint

1 cinnamon stick

500ml fresh lamb stock

400g tin chopped tomatoes

250g courgettes, cut into 5cm long wedges

250g aubergine, cut into 5cm long wedges

400g tin chickpeas (240g drained weight)

Sea salt and freshly ground black pepper

Coriander, roughly chopped, to finish

METHOD

1: Preheat the oven to fan 160°C/gas 3.

2: Spray the lamb pieces on both sides with a little oil and season well with salt and pepper.

3: Heat a large flameproof casserole over a high heat on the hob. Brown the lamb (with no added oil) in batches on each side, then transfer to a plate.

4: Lower the heat under the casserole and add the olive oil. Toss in the onions and cook for 5 minutes or until softened. Add the garlic, ginger and harissa paste and cook for a further 2 minutes.

5: Add the dried mint, cinnamon, lamb stock, tomatoes and browned lamb and bring to a gentle simmer. Pop the lid on the casserole and cook in the oven for 1 hour.

6: Add the courgettes, aubergine and chickpeas to the casserole, stir well and put the lid back on. Return to the oven for a further 1 hour.

7: Remove from the oven and stir through some chopped coriander. Ladle into warmed bowls to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book