Olive Magazine
one-pot middle eastern lamb

One-pot Middle Eastern lamb

Published: October 28, 2015 at 10:39 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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

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

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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