Spicy lamb with chickpeas

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• Julie

  07 November 2007

  Julie commented on this recipe

  could you explain why lamb needs rinsing?

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• Narin

  08 November 2007

  Narin rated and commented on this recipe

  

  really great meal warms you to the bones.

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• My binder

  10 December 2007

  My binder rated this recipe

  

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• Pumpkin

  28 January 2008

  Pumpkin rated and commented on this recipe

  

  Was amazed how tasty this was with so few ingredients, added a few chilli flakes to give it a kick. Will definitely cook this again.

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• Victoria

  03 February 2008

  Victoria rated and commented on this recipe

  

  This was extremely easy to make & we all enjoyed it (even the children). I made it the day before we ate it, but it reheated successfully. I think next time, I'd use 2 tins of tomatoes to make it a bit saucier.

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• Beth

  10 March 2008

  Beth rated and commented on this recipe

  

  Nice - I used two tins of tomatoes - I think there was too much gravy but then don't know what it is usually like with one. I made th is the day before and it really did improve being left a day - I was worried as the meat seemed quite dry but leaving it a day really seemed to soften the meat out.

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• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  Very simple, very tasty and very healthy. Definately one to make again

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• Annerieke

  28 May 2008

  Annerieke commented on this recipe

  Oh my... I just cooked this and my family did not like it at all! They liked the meat, but it was to hot to their taste. So next time I would add no or only one tsp harissa. Oh and when you want to leave it to simmer for some hours: stir in lots of water or wine, otherwise you'll have a paste when you're ready to eat it!

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• Annerieke

  28 May 2008

  Annerieke rated this recipe

  

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• Natasha

  06 July 2008

  Natasha rated this recipe

  

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• Ash

  09 January 2009

  Ash rated and commented on this recipe

  

  A tasty simple dish.

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• jax

  01 March 2009

  jax rated and commented on this recipe

  

  A foolproof hit. Really easy to cook and very tasty. I added fried, sliced onion, lots more harissa, and a little ras el hanout too. Served it with couscous. Next time, I will add a little lemon juice to the couscous.

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• Robin

  26 April 2009

  Robin rated and commented on this recipe

  

  A great dish.Quick and easy to prepare. The first time I made it with left over lamb.Use onions when I cook it and stir in spinach at the end.

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• SUGARPUFF

  26 April 2009

  SUGARPUFF rated and commented on this recipe

  

  really tasty,as per some tips above i added onion and spinach and left over night

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• Clare McNulty

  16 July 2009

  Clare McNulty rated and commented on this recipe

  

  Yummy and warming on a rainy July day! I used shoulder of lamb fillet, browned the lamb (used nearer to 400g as that's all I had) with 1 red onion and 3 chopped cloves of garlic (both fried) and bunged this in a slow cooker with the tomatoes, chickpeas, harissa paste (only had 1tsp) and 1 chopped (v. hot!) red chilli. I cooked it all for 5-6 hours and the meat ended up meltingly tender. Oh, and I chucked a chopped red and green pepper in there near the end too. There was quite a lot of sauce (probably because I didn't have the full quote of lamb) so I threw a handful of bulghur wheat in (what I was going to serve it with) 1 hour before the end. That soaked up a lot of the juice and it worked well (but want to make it again without doing that!). A very tasty recipe that is highly adaptable, judging from myself and others.

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• ALFIE DAVID

  02 August 2009

  ALFIE DAVID rated and commented on this recipe

  

  A great dish.Quick and easy to prepare.

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• Roy Beeharry

  16 September 2009

  Roy Beeharry commented on this recipe

  My parents are from Mauritius and we used to have this once a week, although if you like your lamb spicy add a single large chilli, split it and remove the seeds. One other way of making this dish really filling is to add peeled and chopped (cubed) potatoes. To top it off, add fresh water cress (drizzled with olive oil and tossed with onions) goes perfectly with the Lamb and sauce. Bonne Apetite

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• Liezel

  07 October 2009

  Liezel rated and commented on this recipe

  

  This was ok, but not that special.

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• weemouse

  07 October 2009

  weemouse rated and commented on this recipe

  

  Very tasty but needed a little something to give it more spice. Will make again ;)

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• HippoBite

  31 October 2009

  HippoBite commented on this recipe

  Can any other cuts of lamb be used in this recipe?

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http://www.bbcgoodfood.com/recipes/1490/

http://www.bbcgoodfood.com/recipes/1490/

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Ingredients

• 700g cubed lamb
• 400g can tomatoes in rich juice
• 2-3 tsp harissa paste
• 410g can chickpeas , drained
• handful fresh coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 1 hr - 1 hr 30 mins

Ingredients

• 700g cubed lamb
• 400g can tomatoes in rich juice
• 2-3 tsp harissa paste
• 410g can chickpeas , drained
• handful fresh coriander

Per serving

410 kcalories, protein 40g, carbohydrate 13g, fat 22 g, saturated fat 9g, fibre 4g, salt 0,91 g

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