Spicy lamb with chickpeas

Spicy lamb with chickpeas

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(28 ratings)

Cook: 1 hr - 1 hr, 30 mins

Easy

Serves 4
For a no-fuss everyday meal try spicy lamb with chickpeas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal410
  • fat22g
  • saturates9g
  • carbs13g
  • sugars0g
  • fibre4g
  • protein40g
  • salt0.91g
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Ingredients

  • 700g cubed lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 400g can tomatoes in rich juice
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2-3 tsp harissa paste
  • 410g can chickpeas, drained
  • handful fresh coriander

Method

  1. Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.

  2. Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.

  3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

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Comments, questions and tips

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dancingbunny
16th Apr, 2010
4.05
It was delicious, really tender and the chickpeas were lovely and buttery. I put in two tablespoons of harissa paste and served with cous cous. Would definitely make again.
stesar
11th Nov, 2009
4.05
this was so easy to make my son made it . It was very nice
jennyknox
1st Nov, 2009
5.05
Me and my husband love this dish, we like it a bit spicy so added a bit of chopped red chilli, I also fry my lamb till browned and add some red onion. As someone else suggested adding some spinach gives it something a little extra. About five minutes before it's ready I add cous cous directly into the pan, which then cooks in the stew.
hippobite
31st Oct, 2009
Can any other cuts of lamb be used in this recipe?
weemouse
7th Oct, 2009
4.05
Very tasty but needed a little something to give it more spice. Will make again ;)
liezeldutoit
7th Oct, 2009
3.05
This was ok, but not that special.
roybaggio
16th Sep, 2009
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
spicydave
2nd Aug, 2009
4.05
A great dish.Quick and easy to prepare.
clarey2311
16th Jul, 2009
4.05
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.
karakavanagh
26th Apr, 2009
3.05
really tasty,as per some tips above i added onion and spinach and left over night

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