Algerian Cassoulet

A tasty variation on the traditional South of France dish, this time using lamb and Merguez sausages

INGREDIENTS(serves 4)

2lb lamb neck cut into 1” pieces
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp black pepper
1 tsp ground ginger
½ tsp turmeric
4 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, chopped
½ bunch coriander, finely chopped
400g tinned plum tomatoes, drained and rinsed under water
1 cinnamon stick
2 x 400g tinned chickpeas, drained and rinsed
Salt
175g fresh breadcrumbs
2 tbsp harissa
2 tbsp olive oil
6-8 merguez or other lamb sausages
A squeeze of lemon, to taste

METHOD

Preheat the oven to 180°C. In a large casserole, heat the oil over a medium heat.
Brown the meat then add the onions, garlic, chopped coriander stalks and pinch of salt. Leave to soften, stirring occasionally
Add the spices. 
Add the tomatoes and cinnamon stick, then pour in enough water to not quite cover the meat. Put a lid on top, then put in the oven for 60 minutes, stirring in the chickpeas after ½ hour.
Meanwhile, mix the breadcrumbs with the harissa and oil and put to one side.
Brown the sausages over a medium heat
Remove the casserole from the 
Squeeze in a little lemon and push the sausages into the liquid
Sprinkle over a layer of breadcrumbs
Bake for a further ½ hour until the breadcrumbs are crisp.