Quick & Easy

Lamb, harissa and chickpea casserole

lamb, harissa and chickpea casserole
7H 35M



1.Toss lamb in flour to coat, shake off excess. Heat half the oil in large frying pan, cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
2.Heat remaining oil in same pan, cook onion, garlic and ginger, stirring, until onion softens. Add allspice, cook, stirring, until fragrant. Add ½ cup of the stock, cook, stirring, until mixture boils.
3.Stir onion mixture into cooker with remaining stock, harissa, rind and chickpeas. Cook, covered, on low, 7 hours.
4.Season to taste, sprinkle casserole with mint.

suitable to freeze at the end of step 3.


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