- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onion, chopped
- 600g lamb leg or shoulder, cut into chunks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tbsp plain flour
- 4 garlic clove, crushed
- 1 aubergine, diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 red pepper, diced
- 1 orange pepper, diced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 400g can chopped tomato
- good pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 beef or lamb stock cube
- small handful coriander, chopped
- small handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 x 400g cans chickpeas
- 1 tsp cumin seed drained and rinsed
- 200g pack feta cheese, crumbled
Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.
How to freeze your lamb stewCook the stew to the end of Step 2, cool, then transfer to a plastic container and freeze for up to three months. Defrost, then continue from Step 3.