Slow-Cooked Lamb and Harissa Broth

Ingredients

• 450 g lamb shoulder, diced
• 2 tbsp harissa paste
• 400 g chickpeas
• 400 g chopped tomatoes
• 900 ml lamb or beef stock
• 1 onion
• 3 clove garlic cloves
• 15 g fresh coriander
• 1 tsp ground cinnamon

Method

1. 1

   Heat a little oil in a large heavy-based saucepan over a high heat. Season the lamb and brown in batches for 4–5 minutes until well coloured. Remove and set aside.

2. 2

   Reduce the heat, add the diced onion to the pan and cook for 6 minutes. Add the crushed garlic, harissa paste and cinnamon and cook for 2 minutes, stirring.

3. 3

   Return the lamb to the pan. Add the chopped tomatoes, stock and drained chickpeas. Season well and bring to the boil.

4. 4

   Reduce the heat to a low simmer, cover and cook for 40 minutes until the lamb is tender and the broth is richly flavoured.

5. 5

   Taste and adjust the seasoning — add a little more harissa if you like it spicier.

6. 6

   Ladle into bowls and scatter with fresh coriander. Serve with warm flatbreads.