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Meat

Harissa Lamb with Chickpeas

This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too.

Serves 3

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
1 to 2 hours
Calories Per Serving
522
Bob's  Kitchen Recipe Card

Ingredients for  3  Servings

  • 600g
    Lean lamb leg steaks, cut into bite-size cubes
  • 400g
    Tin of chopped tomatoes with herbs
  • 2 x 400g
    Tins of chickpeas, drained
  • 12
    Dried apricots (optional)
  • 2 tbsp
    Harissa paste
  • 30g
    Fresh coriander, roughly chopped

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    1 to 2 hours

Method

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3½.
  2. Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste.
  3. Pour in the tomatoes and 300ml of water. Bring to the boil over a medium heat and stir well.
  4. Cover tightly with kitchen foil and bake for 1 hour.
  5. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.
  6. Stir in the coriander and serve.

Notes

Harissa paste is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil.