1 HOUR | SERVES 4 | EASY | LC
We’ve made this stew adaptable to whatever you have available. Harissa will give it a Middle Eastern vibe but if you wanted to take it in a Tex-Mex direction, you could use chipotle paste instead of harissa, and a can of kidney or black beans instead of the chickpeas.
onion 1 large
lamb, beef or pork mince 500g
harissa or chipotle paste 2 tbsp
flavourless oil 1 tbsp
garlic 2 cloves, crushed
chopped tomatoes 400g tin
chicken stock 200ml
chickpeas 400g tin, drained
rice or couscous to serve CORIANDER CHUTNEY
coriander a small bunch, roughly chopped
green chilli 1, chopped
garlic 1 clove
ground cumin ¼ tsp
white wine vinegar 1 tsp
flavourless oil 1 tbsp
sea salt flakes ½ tsp
caster sugar ½ tsp
• Put all the chutney ingredients in a blender with 2-3 tbsp water and blend until as smooth as possible.
• Peel the onion and discard the first tougher outer layer. Grate on the rough side of a box grater. Put half the onion in a bowl with the mince, a good amount of salt and pepper, and 1 tbsp of the harissa, and mash together with a wooden spoon until evenly combined. Chill for 20 minutes.
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