Harissa lamb stew with root vegetables

Instructions

1. In a large bowl, combine lemon juice and harissa. Add lamb and toss to coat. Set aside to marinate for 10 minutes.
2. 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.
3. 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.
4. Stir through spinach and scatter with coriander. Serve stew with warmed pita breads, yoghurt and lemon wedges.