Spicy Harissa Lamb Stew with Tomatoes, Coriander, and Fresh Mint
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 6 fresh tomatoes, diced
- 3 tablespoons harissa paste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 cups vegetable broth
- 1 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, torn
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 8 minutes. Season with salt and black pepper while they cook.
- Stir in the chopped onion and minced garlic. Cook for 5 minutes until the onion softens.
- Add the harissa paste and stir to coat the lamb and vegetables evenly. Cook for 1 minute to release the aromas.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let the stew cook for 1 hour and 30 minutes, stirring occasionally, until the lamb is tender.
- Stir in the chopped coriander leaves right before serving. Top each bowl with torn mint leaves.
Notes
Taste the stew near the end of cooking and add more harissa if you want extra spice. The mint is best added only at the table so it stays bright. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board