Ingredients

The following ingredients have 4 Servings
  • 700g cubed lamb
  • 400g can tomatoes in rich juice
  • 2-3 tsp harissa paste
  • 410g can chickpeas , drained
  • handful fresh coriander

Instruction

  • Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
  • Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
  • Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.