Harissa Lamb Stew

1. 1

   Start by browning the lamb. Heat a swirl of olive oil in a large Dutch oven over medium heat. Once oil is hot, add lamb with a generous amount of salt, and some pepper. Let brown for 5-7 minutes. Remove with a slotted spoon to a plate.

2. 2

   To the remaining fat from the lamb, add the onion, carrot, green chilies, salt and pepper, smoked paprika and Harissa. Let cook for 5 minutes. Add garlic and let cook for another minute.

3. 3

   Deglaze pan with the red wine vinegar, and let cook out for 1 - 2 minutes.

4. 4

   Add tomatoes, garbanzo beans, tomato paste, raisins, salt and pepper. Let cook together for 5 minutes. Lastly, add the chicken stock, Worcestershire, lemon juice and some salt and pepper. Bring to a simmer.

5. 5

   Once simmering, reduce heat to low, cover, and let simmer for one hour, stirring occasionally. Serve alone or over rice, topped with fresh cilantro and Greek yogurt. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.