Lamb and Capsicum Casserole
Lamb and Capsicum Casserole



  • 400g lamb fillet, cut into 3cm chunks
  • 2 tsp Baharat spice mix
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 2 chopped carrots
  • 2 chopped red capsicums
  • 1 tbsp tomato paste
  • 400g tin of chopped tomatoes
  • 500ml lamb or chicken stock
  • 1 tbsp harissa paste
  • 2.5 tsp honey
  • Toss the lamb with the baharat and some salt, then cover and chill in the fridge for at least 2 hours. When ready, heat 1 tbsp of oil in a casserole and brown the lamb all over for 6 mins. Remove from the pan and set aside.
  • Add the onion to the pan and cook for 2 mins, then tip in the carrots, capsicums and garlic, anc cook for 8 mins more. Stir in the tomato paste, return the lamb to the casserole, then tip in the chopped tomatoes, harissa, honey and stock. Stir and simmer for 2.5 hours or until the lamb is very tender. Serve with flatbreads or couscous, and enjoy.
3 hrs
4 serving

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