Chickpea, Lamb, and Harissa Tagine
Chickpea, Lamb, and Harissa Tagine

Ingredients

Method

  • 600g lamb steak chunks
  • 2 tbsp quality harissa paste
  • 400g tin of chopped tomatoes with herbs
  • 2 x tins of chickpeas, drained
  • 12 dried apricots
  • Small bunch of coriander, chopped
  • Preheat the oven to 170C. Put the lamb in a casserole or tagine, and stir in the harissa to cover. Pour in the tomatoes and 300ml of water, then bring to a boil and stir well. Cover, pop in the oven, and bake for 1 hour.
  • Remove the casserole from the oven and stir in the chickpeas and apricots, then bake for 30 more minutes or until the meat is very tender. Stir in the coriander, and serve with flatbreads or couscous.
2 hrs
3 serving
This recipe pairs perfectly with the Murviedro 'Colección' Petit Verdot 2019 from Valencia, Spain.

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