Harissa lamb with chickpeas

This is made possible by BBC Foods!

Ingredients

• 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes
• 1–2 level tbsp harissa paste
• 400g tin chopped tomatoes with herbs
• 2 x 410g tins chickpeas, drained
• 12 dried apricots (optional)
• small bunch (about 30g/1oz) of fresh coriander, roughly chopped

Method

Before starting this dish, make sure to preheat the oven to 170C/150C Fan/Gas 3½!

1. Put the lamb in an ovenproof casserole dish and coat evenly with the harissa paste. Make sure it is a medium-sized dish.

2. Pour in the tomatoes and 300ml of water. Bring to a boil over medium heat.

   1. stir well.

3. Cover tightly with kitchen foil and bake for 1 hour.

4. Stir in the chickpeas and apricots, if using, and bake for 30 minutes.

5. Stir in the coriander and serve.

Banner and Image Credit: BBC