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Nutrition: per serving

  • kcal526
  • fat33g
  • saturates14g
  • carbs28g
  • sugars10g
  • fibre7g
  • protein31g
  • salt2.4g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

RECIPE TIPS
HOW TO FREEZE YOUR LAMB STEW

Cook 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.

Recipe from Good Food magazine, July 2013

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Comments, questions and tips (13)

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Overall rating

A star rating of 5 out of 5.14 ratings

warepetznickC84aUoOl

question

Can you suggest a substitution for tomatoes? Uncle thinks he is allergic to them.

goodfoodteam avatar
goodfoodteam

Hi, thank you for your question. We'd suggest adding some extra of the veggies (peppers, aubergines etc) and then adding additional stock - you'll probably need about 200ml extra, but top up if needed. We hope this helps, BBC Good Food Team.

thunder123

Absolutely delicious. One of my favourite recipes. Also lovely made with lamb mince.

debbiesfood

A star rating of 5 out of 5.

Lovely recipe used about 1.5 tbsp of Ras-el-hanout and could have used a bit more harissa too. Cooked the whole thing in the oven 170 for 2 hours in total turning up the temperature to 180 fan for last 45 mins. Only added about half a can of water. Saved on washing up!

pmoss43

A star rating of 5 out of 5.

Brilliant! Due to stocks in house I had to change red onions to white, harissa paste to a dried red chilli, peppers to green beans and no feta so just put some yoghurt out when serving. It was so great so thanks!

richard_no1

A star rating of 5 out of 5.

Great recipe. Added a little extra harissa and 2 chopped dried chillies. Reduced the sauce a little before adding the topping. Split into 3 foil containers with toppings for freezing. One third cooked in 35 mins at 180 fan.

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