Summer lamb & herb stew

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Results 21-30

• Arkgirl

  16 June 2011

  Arkgirl rated and commented on this recipe

  

  Delicious but make sure you use real Harissa not the pretend stuff available in supermarkets. This is probably why some people found it bland. I made this mistake first time I made it and was ok but next time I made it I used halal lamb and proper tunisian Harissa and the difference was amazing! Recommend chopping up fresh coriander with the fresh parsely to add at the end. It's now a firm favourite!

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• Emmalovesfood

  14 July 2011

  Emmalovesfood rated and commented on this recipe

  

  This is absolutely delish!! we didn't have an ovenware dish with a lid so just stuck some foil over the top! Have tried with neck fillet too but diced lamb worked just as well. Bit of a lengthy mid-week meal but it was worth it! Lovely with rice, its become a regular in our house! love it!

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• kimkap

  04 August 2011

  kimkap rated and commented on this recipe

  

  This such a simple dish to put together and the outcome is absolutely fantastic - my husband and I both enjoyed it and it's definitely going to be one of our regulars.

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• Vicks Cookbo

  17 August 2011

  Vicks Cookbo commented on this recipe

  One pot

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• Julie P

  07 April 2012

  Julie P rated and commented on this recipe

  

  This is absolutely delicious and something different. I've made it twice now and once in the slow cooker which also worked well. Go easy on the harissa - it can be spicier than you think!

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• DawnyM

  01 June 2012

  DawnyM rated and commented on this recipe

  

  Made this many times now and its always a success! We have this simply with the flatbread recipe also on this site.

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• Sally

  22 August 2012

  Sally rated and commented on this recipe

  

  Delicious - had to tweak the recipe slightly. Used courgette instead of aubergine , chopped red chilli instead of Harissa and added grated lemon rind as well as the juice. Lovely combination of flavours. I served it with ciabatta to mop up the tasty sauce. I'll definitely be making this again

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• Bdeg

  03 September 2012

  Bdeg commented on this recipe

  I used tappenade in place of the harissa. Probably the best lamb casserole I have cooked or tasted. Stunning. Go with the lemon juice, it really adds a lightness to this dish.

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• Miss Witty

  11 October 2012

  Miss Witty rated and commented on this recipe

  

  Made my own version of harissa - based on the ingredients. Loved it! Had it with chapatis, soured cream and lettuce

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• Rich N

  28 October 2012

  Rich N rated this recipe

  

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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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