Harissa lamb stew with root vegetables
Time to make: 1 hr
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 2 tablespoons lemon juice
- 2 tablespoons harissa paste (see tip)
- 600g lean lamb leg steaks, cut into bite-sized pieces
- oil spray
- 1 red onion, cut into thin wedges
- 2 carrots, peeled, cut into 2cm-thick slices
- 5 parsnips, peeled, cut into 2cm-thick slices
- 2 cloves garlic, finely chopped
- 400g can no-added-salt chopped tomatoes
- 1/2 cup reduced-salt chicken stock
- cracked black pepper
- 2 cups baby spinach or chopped silver beet
- 1/3 cup fresh coriandercilantroX leaves
- 2 wholemeal pita breads, halved, warmed, to serve
- 1/2 cup low-fat Greek-style yoghurt, to serve
- lemon wedges, to serve
Total fat 12g
Saturated fat 4g
Dietary fibre 16g
- In a large bowl, combine lemon juice and harissa. Add lamb and toss to coat. Set aside to marinate for 10 minutes.
- Spray a large heavy-based frying pan with oil and set over medium-high heat. Add lamb and harissa mix and cook, tossing, until lamb is evenly browned. Transfer lamb and pan juices to a plate and set aside.
- Spray pan again with olive oil and return to heat. Add onion, carrots, parsnips and garlic and cook, stirring often, for 4–5 minutes, or until vegetables are heated through. Add tomatoes, stock, and lamb and pan juices. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 25-30 minutes, or until veges are tender. Season with cracked black pepper.
- Stir through spinach and scatter with coriander. Serve stew with warmed pita breads, yoghurt and lemon wedges.
Harissa is a North African spice mix that adds heat and aroma. If you can’t find harissa paste, mix harissa powder with a little bit of water instead.
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