Spicy lamb with chick peas

Method

1. Rinse the lamb and pat dry Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.

2. Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11/4 hours, until the lamb is tender. Rinse the chick peas and add them to the pan, then simmer for a further 5 minutes.

3. Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

Copyright Good Food Magazine

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Ingredients

700g cubed lamb
400g tin tinned chopped tomatoes
3 tsp Harissa
410g canned chick peas, drained
1 handful fresh coriander

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