Harissa Lamb Stew
Ingredients
- 1 - 1.5 pounds ground lamb ⓘ
- 1 yellow onion (diced) ⓘ
- 3 medium carrots (cut into bite sized pieces) ⓘ
- 5 cloves garlic (minced)
- 5 ounces can diced green chilies ⓘ
- 2 tablespoons harissa paste ⓘ
- 1/4 teaspoon smoked paprika ⓘ
- 1/2 cup red wine vinegar ⓘ
- 28 ounces can fire roasted tomatoes ⓘ
- 1 can garbanzo beans (drained) ⓘ
- 1 tablespoon tomato paste ⓘ
- 1/4 cup raisins ⓘ
- 2 cups low sodium chicken stock ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1/2 lemon (juice) ⓘ
- salt and pepper ⓘ
- olive oil
- cilantro (for serving) ⓘ
- Greek yogurt (for serving) ⓘ
Instructions
- Start by browning the lamb. Heat a swirl of olive oil in a large Dutch oven over medium heat. Once oil is hot, add lamb with a generous amount of salt, and some pepper. Let brown for 5-7 minutes. Remove with a slotted spoon to a plate.
- To the remaining fat from the lamb, add the onion, carrot, green chilies, salt and pepper, smoked paprika and Harissa. Let cook for 5 minutes. Add garlic and let cook for another minute.
- Deglaze pan with the red wine vinegar, and let cook out for 1 - 2 minutes.
- Add tomatoes, garbanzo beans, tomato paste, raisins, salt and pepper. Let cook together for 5 minutes. Lastly, add the chicken stock, Worcestershire, lemon juice and some salt and pepper. Bring to a simmer.
- Once simmering, reduce heat to low, cover, and let simmer for one hour, stirring occasionally. Serve alone or over rice, topped with fresh cilantro and Greek yogurt. Enjoy!
Nutrition & Diet Analysis (per serving)
813
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).