Harissa lamb with chickpeas

Ingredients:

• 600g lean lamb leg steaks, cut into bite-sized cubes
• 1–2 tbsp harissa paste
• 400g tin chopped tomatoes with herbs
• 2 x 410g tins chickpeas, drained
• 12 dried apricots (optional)
• Small bunch (about 30g) fresh coriander, roughly chopped

Method:

1. Preheat Oven: Set to 170°C (150°C fan) or Gas Mark 3½.
2. Prepare Lamb: In an ovenproof casserole dish, coat the lamb cubes evenly with harissa paste.
3. Add Liquids: Pour in the chopped tomatoes and 300ml of water. Bring to a boil over medium heat, stirring well.
4. Bake: Cover the dish tightly with kitchen foil and bake for 1 hour.
5. Add Chickpeas and Apricots: Stir in the chickpeas and apricots (if using). Continue baking for 30–45 minutes, or until the lamb is tender.
6. Finish: Stir in the fresh coriander just before serving.

Enjoy this flavorful dish with some rice, couscous, or warm crusty bread!