Harissa Lamb Stew

Name: 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)

19 ingredients

5 steps

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)

Directions

1

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.
2

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.
3

Deglaze pan with the red wine vinegar, and let cook out for 1 - 2 minutes.
4

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.
5

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!