Preparation time is 10minutes
Cook time is 2hours 20minutes
Total time is 2hours 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams lamb, diced
- 480grams chickpeas, drained
- 6 medium shallots, diced
- 5 cloves garlic, chopped
- 1 1/4 cups chicken stock
- 2 1/3 cups passata
- 4teaspoons harissa paste
- 50grams coriander, chopped
- 2tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2780kJ / 662Cal
2780 Kilojoules or 662 Calories
32% of daily energy intake*
Protein
36.8grams
Fat
30.8grams
Carbs
57.0grams
Sugars
20.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A spicy tomato based chilli dish. Comfort food with a kick.
Method
Step 1 of 3
Pre-heat the oven to 160°C. Fry the lamb in a pot on a high heat with the olive oil for 15 minutes while turning regularly.
Step 2 of 3
Add the garlic and shallots to the pan and fry for a further 8 minutes. Add the rest of the ingredients and transfer everything to a oven safe casserole dish.
Step 3 of 3
Bake in the oven for 120 minutes before serving.
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