- 2 tbsp oil
- 1 kg lamb shoulder, diced
- salt and pepper, to season
- 1 onion, sliced
- 2 red capsicums, seeded and sliced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1½ tsp ground cumin
- 1½ tsp sweet paprika
- 1 tbsp tomato paste
- 1 tbsp harissa
- ½ cup raisins
- 400 g can chopped tomatoes
- 500 ml chicken stock
- 400 g can chickpeas, drained and rinsed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a saucepan over medium heat. Season diced lamb shoulder with salt and pepper. Working in 2 batches, cook lamb for 5 minutes or until browned.
Remove from pan and set aside, then add onion and capsicums to pan. Cook, stirring, for 4 minutes or until softened. Add ground turmeric, ginger, cumin and sweet paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and harissa and cook, stirring, for 1 minute. Return lamb to pan.
Add raisins, chopped tomatoes, chicken stock and chickpeas. Bring to a simmer, then cover and cook for 2 hours or until lamb is very tender. Season to taste with salt, pepper and lemon juice. Scatter over coriander sprigs and serve with couscous.
Photography Chris Chen.
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.