Lamb, harissa, and chickpea casserole

This is the first time that I am publishing a recipe without a photo, but I simply have to put this recipe into the blogosphere, as I like it so much. The recipe is from an Australian Women’s Weekly cookbook, to be cooked in a slow cooker. Making this in the morning took no more than 20 minutes, and it was fantastic to come back home to something so lovely in the evening.

The one thing I changed is that I did not manage to find allspice, so I replaced it with 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground nutmeg, as suggested here.


600 g boned lamb shoulder, cut into larger chunks (this is normally sold in Migros rolled, ready for baking)
35 g plain flour
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves of garlic, crushed
2 cm piece of fresh ginger, grated
1 teaspoon ground allspice or 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground nutmeg
1/4 cup wine
1/2 cup vegetable stock
1 tablespoon harissa paste
2 strips orange rind
1 can of chickpeas, drained and rinsed
chopped mint, coarsely chopped, to decorate
Basmati rice, to serve


1. Toss the lamb in flour to coat; shake off the excess. Heat half the oil in a large frying pan; cook lamb in batches, until browned. Transfer to the slow cooker.

2. Heat the remaining oil in the same pan; cook onion, garlic, and ginger, stirring, until onion softens. Add the spices; cook, stirring, until fragrant. Add the white wine; cook, stirring, until mixture boils.

3. Stir the onion mixture into the cooker with the stock, harissa, orange rind, and chickpeas. Cook, covered, on low, 7 hours.

4. Season to taste; sprinkle with mint. Serve with basmati rice.


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