Lamb with Apricot Harissa & Chickpeas

This stew is perfect for cold weather, I used lamb neck fillet, which becomes so tender when slow cooked. I served mine with Sumac Red Onions, Tahini Yogurt and Flatbread.

Prep 30 min
Cook 2 hr 10 min
Serves 4

1tsp Olive Oil
900g Neck of Lamb, diced into small chucks
1 Medium Onion, chopped
1 tbsp Apricot Harissa Paste @belazu_co
1 tsp Ground Coriander
1 tsp Ground Cumin
1 Cinnamon Stick
1 tin of Chopped Tomatoes
1 tin of Chickpeas, drained
200ml Lamb Stock,

Preheat oven to 180c or you can use a slow cooker.

Heat the oil in a large deep saucepan or casserole pot. Sauté the onion until soft, add the lamb and cook for 5 mins. Add the apricot harissa paste, coriander, cumin and cook for another 5 mins. Add the tin of tomato, chickpeas, cinnamon stick and lamb stock, cover and cook in the oven for 2hrs until the lamb is nice and tender.