Summer lamb & herb stew

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• Baltar

  16 July 2009

  Baltar rated and commented on this recipe

  

  I made this with Basmati Rice - Yummy!!! I loved this dish.

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• Patou

  16 July 2009

  Patou commented on this recipe

  I made this with new potatoes - delicious! I didn't think lemon would suit this recipe so left it out but other than that, followed the recipe exactly as it is. Recommended.

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• SarahC

  27 July 2009

  SarahC rated and commented on this recipe

  

  This turned out really well. I followed the recipe as it is, apart from putting a little less harissa in because I don't like my food to be too spicy. I served with rice and some spring greens, the lamb and aubergines were both lovely and soft. Will definately make this again.

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• Fluffy

  27 July 2009

  Fluffy rated and commented on this recipe

  

  Beautiful. Rich and tasty. Definitely one to keep in my 'binder'.

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• Chris

  28 July 2009

  Chris rated and commented on this recipe

  

  Very good - easy to do, I liked the lemon addition, it lightens up the flavour.

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• kelly

  31 July 2009

  kelly commented on this recipe

  found this bland and the aubergine tasteless would vary recipe next time

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• Pewtersfood

  11 August 2009

  Pewtersfood rated and commented on this recipe

  

  strangely bland - not sure what I did wrong !

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• Em Recipes

  14 September 2009

  Em Recipes rated and commented on this recipe

  

  I really enjoyed this recipe - it was a "Must have again" by all the family

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• greenlung

  23 September 2009

  greenlung commented on this recipe

  Searched for lamb and aubergine, as I had two aubergines. This was great, I found it fairly spicy with the 2 tblsps of harissa, so would be slow to add more, unless you want a REAL kick. THis is a great recipe.

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• Whoopie

  27 October 2009

  Whoopie commented on this recipe

  This is a really yummy dish have made it several times this is one for my folder

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• Annab

  10 February 2010

  Annab rated this recipe

  

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• Chris

  13 May 2010

  Chris commented on this recipe

  Really good and simple to make. Added Courgette instead of Aubergine. Its a firm family favourite

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• ClaireA

  05 July 2010

  ClaireA rated and commented on this recipe

  

  I made this as an alternative to a sunday roast and it was delicious, lovely summery flavours with a hint of chilli kick- this is definately a recipe for your binder.

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• Faye Taylor

  06 July 2010

  Faye Taylor commented on this recipe

  This has become a total gem! Its delicious

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• the booby

  19 July 2010

  the booby rated and commented on this recipe

  

  Lovely tender lamb. A delicious dish.

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• maeveanne

  20 July 2010

  maeveanne commented on this recipe

  This was really good...I made it with couscous(mixed with some lemon juice, oil, fresh parsley and lots of fresh coriander), i also added lots of coriander to the lamb dish. It was amazing. Mine was a little too hot so I added some cream to reduce the "hotness"!

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• maeveanne

  20 July 2010

  maeveanne rated this recipe

  

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• middle_pin2

  26 January 2011

  middle_pin2 rated and commented on this recipe

  

  Very tasty for a midweek 'quick to throw together' meal. I used two tbsp of harissa and didn't notice it being spicy.. Served it up with rice. Lovely. (packet of diced lamb was much cheaper than lamb neck fillets and was nice and tender after it was cooked).

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• Lyn, Keston

  18 March 2011

  Lyn, Keston rated and commented on this recipe

  

  Have made this a couple of times using my own harissa the second time as I also found it a little bland initially but added tomato puree and extra spices (found in harissa). Very easy and impressive

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• Winteringham

  21 April 2011

  Winteringham rated and commented on this recipe

  

  This is great an worth the slow cooking. I add a little cumin and fresh chopped coriander too.

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Ingredients

• olive oil
• 4 lamb neck fillets, or diced lamb, about 600g, cut into pieces
• 1 large aubergine , cut into small pieces
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 1-2 tbsp harissa (add more if you like it spicy)
• 1 x 400g tin chopped tomatoes
• 300ml lamb stock
• a large bunch parsley , chopped
• ½ lemon , juiced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours

Ingredients

• olive oil
• 4 lamb neck fillets, or diced lamb, about 600g, cut into pieces
• 1 large aubergine , cut into small pieces
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 1-2 tbsp harissa (add more if you like it spicy)
• 1 x 400g tin chopped tomatoes
• 300ml lamb stock
• a large bunch parsley , chopped
• ½ lemon , juiced

Per serving

460 kcalories, protein 31.7g, carbohydrate 9.4g, fat 33.2 g, saturated fat 14.2g, fibre 4.1g, salt 0.81 g

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