What you'll need:600g lamb steak, cut into bite size pieces2 level tbsp harissa paste400g tinned tomatoes with herbs2 x tins of chickpeas, drained12 dried apricotsSmall bunch fresh coriander, chopped Time: 3 hrs Serves: 3 MethodFirstPreheat your oven to about 170C. Put your meat into a casserole dish, and coat
What you'll need:
- 600g lamb steak, cut into bite size pieces
- 2 level tbsp harissa paste
- 400g tinned tomatoes with herbs
- 2 x tins of chickpeas, drained
- 12 dried apricots
- Small bunch fresh coriander, chopped
Time: 3 hrs
Preheat your oven to about 170C. Put your meat into a casserole dish, and coat all over with the harissa paste. Pour in the tomatoes, along with 300ml of water. Place the casserole on the hob, and bring to the boil, while stirring.
After five minutes, cover the casserole with kitchen foil or the dish’s lid, and bake in the oven for 1 hour. Remove, stir in the chickpeas and apricots, and then bake for a further 45 minutes. Stir in the chopped coriander, and serve with crusty bread.
This recipe will go brilliantly with the warming and rich Ngeringa 'Growers Series' GSM 2012. These two should be a winning combo!
There you have it -- an easy recipe for Chickpeas and Harissa Lamb!
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