one-pot middle eastern lamb

One-pot Middle Eastern lamb

  • serves 4
  • A little effort

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



  • lamb neck 600g, cut into small chunks
  • onion 1, chopped
  • harissa 3 tbsp
  • chopped tomatoes 400g tin
  • chicken stock cube 1 (or concentrated liquid chicken stock)
  • butternut squash 500g, peeled and chunked
  • chickpeas 400g tin, rinsed and drained¬†
  • flat-leaf parsley a small bunch, chopped


  • 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.

Nutritional Information

  • Kcals 489
  • Fat 27.4g
  • Saturates 10.7g
  • Carbs 24.8g
  • Fibre 8g
  • Protein 31.9g
  • Salt 1.5g