one-pot middle eastern lamb

One-pot Middle Eastern lamb

Name: One-pot Middle Eastern lamb
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 600g lamb neck cut into small chunks; 1 onion chopped; 3 tbsp harissa; 400g tin chopped tomatoes; 1 (or concentrated liquid chicken stock) chicken stock cube; 500g butternut squash peeled and chunked; 400g tin chickpeas rinsed and drained; a small bunch flat-leaf parsley chopped

Published: October 28, 2015 at 10:39 AM

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Serves 4

A little effort

Total time: 1 hr and 15 mins

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This easy one-pot Middle Eastern lamb is a great family meal and is under 500 calories per portion

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Ingredients

Nutrition

600g lamb neck

cut into small chunks
1 onion

chopped
3 tbsp harissa
400g tin chopped tomatoes
1 (or concentrated liquid chicken stock) chicken stock cube
500g butternut squash

peeled and chunked
400g tin chickpeas

rinsed and drained
a small bunch flat-leaf parsley

chopped

Nutrition: per serving

kcal489
fat27.4g
saturates10.7g
carbs24.8g
fibre8g
protein31.9g
salt1.5g

Method

step 1

Heat a non-stick casserole pan with a lid until hot, then add the lamb and brown all over. Then add the onion and cook for 3-4 minutes until soft. Tip in the harissa and tinned tomatoes, then fill the empty tomato tin up with water and add that to the pot. Add a chicken stock cube or equivalent in concentrated liquid stock.
step 2

Simmer for 45 minutes, then add the squash and chickpeas and keep cooking, uncovered, until the squash is tender. This should take another 20-25 minutes. Stir in the parsley and serve.

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