Moroccan Lamb

This is a slow-cooked lamb dish served throughout North Africa.
Harissa is a spicy chilli sauce widely available in ethnic grocery shops.
It also works well with skinless chicken thighs.

INGREDIENTS

1lb cubed lean lamb
1 onion, finely chopped
2 cloves of garlic, minced
1 tin of chopped tomatoes
¼ tsp turmeric
¼ tsp cumin
¼ tsp dry coriander
2 tsp harissa
¼ tsp dry mint
1 tin chickpeas, drained
Olive oil
Fresh coriander

METHOD

Fry the onions and lamb in 2 tbsp of oil until golden
Add the garlic and fry for 2 more minutes on medium heat
Add the tomato and ½ pint of boiling water
Bring the liquid to the boil, then reduce the heat
Season and add the harissa
Cover and simmer for 1 ½ hours, until the lamb is tender
Rinse the chickpeas and add them to the pan
Add the mint
Simmer for a further 15 minutes
Garnish with chopped coriander
Served with plain couscous or rice