Slow Cooked Boneless Lamb Shoulder Donna Hay

A delightfully different lamb stew laden with spice and aromatics. Any cheap cut of lamb or beef will work well in this slow-cooked stew or you could replace the meat with butternut squash or sweet potato to make it vegetarian. Harissa paste can be found in most supermarkets; its sweet and smoky spice adds depth to all sorts of dishes. If you have some harissa leftover in your jar, use it to swirl through hummus, or loosen with a little orange juice to make a sauce for grilled meat.

Harissa Lamb Stew

Equipment
casserole or heavy-based pan with lid

Hands-on time 15 minutes

Cook time 2 hours

Serves 6

Ingredients
3 tbsp olive oil
600g boneless lamb shoulder, diced
1 large onion, finely chopped
2 large aubergines, cut into chunks
3 garlic cloves, crushed
2 tsp coriander seeds
2 tsp cumin seeds
½ tsp ground cinnamon
2 tbsp rose harissa paste
pared rind of ½ lemon
1 x 400g tin chopped tomatoes
500ml chicken or vegetable stock
1 x 400g tin chickpeas, drained and rinsed
sea salt and black pepper
chopped coriander and natural yoghurt, to serve

Method
Pour the oil into a casserole or heavy-based pan and place over a high heat while you season the lamb with salt and pepper. Add the lamb, in batches, and brown all over then remove with a slotted spoon and set aside.

Add the onion and aubergine to the pan and fry for 10 minutes then add the garlic and spices and cook for a minute more. Stir in the harissa paste and add the lemon rind then add over the tinned tomatoes and stock. Season well.

Return the lamb to the pan and simmer gently, covered, for 1¼ hours, adding the chickpeas after 30 minutes.

Uncover and cook for a further 20-30 minutes until the meat is falling apart. Scatter with coriander and serve with dollops of yoghurt.

Extracted from Donal's Meals in Minutes by Donal Skehan (Hodder & Stoughton, approx €28). Photography © Donal Skehan 2018

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