Harissa lamb and aubergine stew
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Harissa lamb and aubergine stew
A Moroccan-style stew that can be made up to three days ahead or batch-cooked and stored in the freezer. Defrost, reheat until simmering, garnish and serve with couscous
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
624Kcal
Fat
38gr
Saturates
12gr
Carbs
18gr
Sugars
13gr
Fibre
7gr
Protein
50gr
Salt
1.4gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 6 tbsp vegetable oil
- 2 aubergines, cut into chunks
- 1-1.3kg boneless lamb shoulder, cut into 5cm chunks
- 2 tbsp plain flour
- 1 red onion, sliced
- 3 garlic cloves, thinly sliced
- 4 large vine tomatoes, diced
- 2 tsp ras el hanout
- 1 tbsp tomato purée
- 2 tbsp harissa paste
- 500ml chicken stock
- 150g pitted green olives, drained
- 100g dried apricots, roughly chopped
To serve
- 25g flaked almonds
- ½ x 80g pack pomegranate seeds
- ¼ x 30g pack flat-leaf parsley, leaves picked
- cooked couscous (optional)
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3. Add half of the oil to a large casserole and heat over a medium-high heat. Season the aubergine chunks, add to the casserole and cook for a few minutes, until golden-brown on all sides. Remove the aubergine and set aside.
- Put the lamb in a bowl, sprinkle over the flour, season and toss to coat. Add the remaining oil to the casserole and cook the lamb until deep brown (you may need to do this in batches). Remove and set aside. Reduce the heat to medium and add the onion, garlic and tomatoes, scraping up any brownings from the bottom of the dish, until slightly soft and aromatic, around 5 minutes. Add the ras el hanout, tomato purée and harissa. Cook for 2 minutes, then add the lamb back in with the stock. Stir to combine, season well, then cover with a lid, slightly ajar, and transfer to the oven to cook for 2½ hours.
- Add the browned aubergine, olives and apricots. Return to the oven, uncovered, for a further 20 minutes.
- Meanwhile, toast the almonds in a dry pan over a medium-high heat. Spoon the stew into bowls and garnish with the toasted almonds, pomegranate and parsley. Serve with couscous, if liked.
