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Harissa-Spiced Lamb Stew with Sweet Potatoes and Cilantro
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 tablespoons harissa paste
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 3 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb chunks and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet and cook for 3 minutes until softened. Stir in the harissa paste and cook for 1 minute more.
  • Transfer the onion mixture to the slow cooker. Add the sweet potato cubes, diced tomatoes with their juice, beef broth, salt, and black pepper.
  • Stir everything together, cover, and cook on low for 7 to 8 hours until the lamb is fork-tender and the sweet potatoes are soft.
  • Taste and adjust salt if needed. Stir in the chopped cilantro just before serving.

Notes

If the stew tastes too spicy after cooking, add an extra sweet potato during the last two hours to mellow the heat. Leftovers thicken as they sit, so loosen them with a splash of broth when reheating. The cilantro loses brightness if added too early, so always stir it in right before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Large Skillet