For a no-fuss everyday meal try spicy lamb with chickpeas
Cook:1 hrs 30 mins
Nutrition per serving
700g cubed lamb
400g can tomatoes in rich juice
2-3 tsp harissa paste
410g can chickpeas, drained
handful fresh coriander
Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11?4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.
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