One-pot Middle Eastern lamb
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 600g lamb neck, cut into small chunks
- 1 onion, chopped
- 3 tbsp harissa
- 400g tin chopped tomatoes
- 1 (or concentrated liquid chicken stock) chicken stock cube
- 500g butternut squash, peeled and chunked
- 400g tin chickpeas, rinsed and drained
- a small bunch flat-leaf parsley, chopped
Method
- STEP 1
Heat a non-stick casserole pan with a lid until hot, then add the lamb and brown all over. Then add the onion and cook for 3-4 minutes until soft. Tip in the harissa and tinned tomatoes, then fill the empty tomato tin up with water and add that to the pot. Add a chicken stock cube or equivalent in concentrated liquid stock.
- STEP 2
Simmer for 45 minutes, then add the squash and chickpeas and keep cooking, uncovered, until the squash is tender. This should take another 20-25 minutes. Stir in the parsley and serve.
