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Baked harissa lamb mince stew
Introduce
Chef :
Philip PantelidesBaked harissa lamb mince stew
I enjoy slow cooked lamb stew but it can take some time. This version gives a similar flavour but in much less time
Ingredient
Food ration :
2 peopleCooking time :
40mins
300 g
lamb mince
250 g
chopped tomatoes
2 cloves
garlic
1 tbsp
harissa paste
1 tbsp
ras el hanout
Dash
red wine vinegar
Handful
fresh dill and parsley
Cooking instructions
* Step 1
Preheat the oven to 180c and put an oven proof pan on a high heat on the stove with some oil.
* Step 2
Quarter the onions and slice some finely and sage in a bowl for pickles. Crush the garlic cloves and remove the skin
* Step 3
Add to the hot pan and then add the lamb mince in rustic chunks. Lightly brown the mince
* Step 4
Add the spices, harissa paste, tomatoes and crumble in the stock cube. Stir in.
* Step 5
Add a mug and a half of water and bake in the oven for 30mins or until reduced
* Step 6
Meanwhile add the red wine vinegar and a pinch of salt to the sliced onion. Picked onions!
* Step 7
Remove the pan from oven and tear in the parsley and dill leaves. Serve with a dollop yogurt and naan (or pita)
Note: if there is a photo you can click to enlarge it
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