Our Harissa and Ras El Hanout spice blends have become very popular in a short period of time. We think it's because of simple recipes like this one that give everyone from new-to-the-kitchen students to busy mums a chance to make something deliciously different without time and effort.
- 1lb of Lamb (or mutton)
- 1 Tin chopped plum tomatoes (400g)
- 1 Tin chick peas (400g)
- 1 Medium onion
- 1-2 Tbs of Harissa Spice Blend
Chop and pan fry the onion in olive oil until it starts to caramelise
Cut meat into 1" cubes, add to pot and stir, keep turning to sear and brown the meat but not cook it
Rinse the chickpeas, drain in colander and add to the pot with the can of tomatoes
Bring to the boil, add the Harrisa Spice Blend, reduce to a low simmer, put a lid on the pan
Cook until the meat is as tender as you like, remembering to stir occassionally
Serve with rice, salad, maybe some yoghurt or creme fraiche. Flatbreads like Naan are good too. Wonderful on a cold winter weekend.