Name: Lamb, harissa and chickpea casserole
Cook time: 455 min
Total time: 455 min
Yield: 6
Ingredients: 1.2 kilogram boned lamb shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon olive oil; 1 medium_piece (170g) red onion, sliced thinly; 2 clove garlic, crushed; 2 centimetre (¾ inch) piece (10g) fresh ginger, grated; 1 teaspoon ground allspice; 1 1/2 cup (375ml) beef stock; 2 tablespoon harissa paste; 2 x 5cm (2 inch) strips orange rind; 800 gram canned chickpeas (garbanzo beans), rinsed, drained; 1/3 cup fresh mint, coarsely chopped

Ingredients

1.2 kilogram boned lamb shoulder, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1 tablespoon olive oil

1 medium_piece (170g) red onion, sliced thinly

2 clove garlic, crushed

2 centimetre (¾ inch) piece (10g) fresh ginger, grated

1 teaspoon ground allspice

1 1/2 cup (375ml) beef stock

2 tablespoon harissa paste

2 x 5cm (2 inch) strips orange rind

800 gram canned chickpeas (garbanzo beans), rinsed, drained

1/3 cup fresh mint, coarsely chopped

Method

1.Toss lamb in flour to coat, shake off excess. Heat half the oil in large frying pan, cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

2.Heat remaining oil in same pan, cook onion, garlic and ginger, stirring, until onion softens. Add allspice, cook, stirring, until fragrant. Add ½ cup of the stock, cook, stirring, until mixture boils.

3.Stir onion mixture into cooker with remaining stock, harissa, rind and chickpeas. Cook, covered, on low, 7 hours.

4.Season to taste, sprinkle casserole with mint.

suitable to freeze at the end of step 3.
Note

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Ingredients

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