Name: Lamb, harissa and chickpea casserole
Cook time: 455 min
Total time: 455 min
Yield: 6
Ingredients: 1.2 kilogram boned lamb shoulder, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1 tablespoon olive oil; 1 medium_piece (170g) red onion, sliced thinly; 2 clove garlic, crushed; 2 centimetre (¾ inch) piece (10g) fresh ginger, grated; 1 teaspoon ground allspice; 1 1/2 cup (375ml) beef stock; 2 tablespoon harissa paste; 2 x 5cm (2 inch) strips orange rind; 800 gram canned chickpeas (garbanzo beans), rinsed, drained; 1/3 cup fresh mint, coarsely chopped

Ingredients

1.2 kilogram boned lamb shoulder, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1 tablespoon olive oil

1 medium_piece (170g) red onion, sliced thinly

2 clove garlic, crushed

2 centimetre (¾ inch) piece (10g) fresh ginger, grated

1 teaspoon ground allspice

1 1/2 cup (375ml) beef stock

2 tablespoon harissa paste

2 x 5cm (2 inch) strips orange rind

800 gram canned chickpeas (garbanzo beans), rinsed, drained

1/3 cup fresh mint, coarsely chopped

Method

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.

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.

Stir onion mixture into cooker with remaining stock, harissa, rind and chickpeas. Cook, covered, on low, 7 hours.

Season to taste, sprinkle casserole with mint.

suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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