This is a fairly spicy stew, that doesn't take long to come together with big flavor. After simmering for an hour, the stew takes on the lovely lamb and harissa flavors. —Brussels Sprouts for Breakfast
10- 12 servings
1 - 1.5 pounds
yellow onion (diced)
medium carrots (cut into bite sized pieces)
cloves garlic (minced)
can diced green chilies
red wine vinegar
can fire roasted tomatoes
can garbanzo beans (drained)
low sodium chicken stock
salt and pepper
cilantro (for serving)
Greek yogurt (for serving)
In This Recipe
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!