Harissa Lamb & Chickpea Stew
Although most folks don’t have experience cooking with them, lamb neck slices are a real treat that you usually only get from specialty butchers or when buying whole animals. Lamb neck is a braising cut, which means it’s best when simmered in a liquid for a long period, until the meat is falling off the bone. They can be used in any recipes that call for shank or stew, and make for incredibly rich and savory dishes. This recipe is perfect for using lamb neck, but can also be made with stew, shank, osso buco, or shoulder. Beef braising cuts would also work in this recipe. Cooking times may need to be adjusted based on the type and size of meat used.
Harissa Lamb & Chickpea Stew
Prep Time: 30 minutes Total Time: 2 - 2 ½ hours Serves 4
1 ¼ - 1 ¾ lbs Lamb Neck Slices
Kosher Salt
Pepper
1 Tbs Olive Oil
1 Tbs Butter
1 Small Onion - Sliced Thinly
6 - 8 Lg Garlic Cloves - Crushed
1 Tbs Tomato Paste
1 Tbs Harissa Paste*
2 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Ground Cinnamon
1 (14.5 oz) can diced, Fire Roasted Tomatoes - crushed by hand
2 Cups Chicken Stock - homemade or reduced sodium preferred
1 (15.5 oz) can Chickpeas - Drained
3 - 4 Cups Greens - Chopped (I used Beet Greens)
Juice of ½ a Lemon
Pickled Red Onions - Optional
¼ Cup Greek Yogurt - Optional
Mint Leaves - Optional
Instructions
Preheat oven to 325℉. Remove lamb from packaging and blot dry with a paper towel or cloth. Season all sides generously with salt and pepper.
On a stovetop, heat a Dutch oven on medium-high. When hot, add a small amount of oil to the pan and sear lamb, browning well on all sides. Remove meat and set aside.
Reduce temperature to medium and add butter. Once melted, add sliced onions. Season with salt and pepper and cook until well browned. Add crushed garlic and cook for 1 minute before adding the tomato paste and harissa. Cook, stirring for 3 - 4 minutes then add the ground spices and cook for 1 minute more. If the mixture is sticking to the pan, deglaze with a splash of water to prevent burning.
Add the crushed tomatoes and cook for about 10 minutes before adding the chicken stock, lamb and chickpeas. Season as needed with salt and pepper.
Cover with lid and place in preheated oven. Braise for 2 - 2 ½ hrs or until meat is falling off the bone.
Remove from oven and take meat out. Let cool slightly, then use two forks to pull meat apart into bite-sized pieces. Discard bone and return meat to the pot. Add the mixed greens and lemon juice. Adjust seasoning as needed. If the stew has reduced more than your liking, add a little water or broth to thin.
Serve as is or over couscous, topped with Greek yogurt thinned with a dash of milk, mint and pickled onions.
This recipe was inspired and adapted from Low Simmer & Alan Bergo
* Use this recipe as a guide and adjust / scale as needed.
Alternatively, this recipe can be made in an Instant Pot. Follow the above stovetop directions, using the sauté function of the Instant Pot instead. Then, cover and set Instant Pot to the pressure cook setting for 50 minutes on normal/high. Naturally release. Return to sauté mode if sauce is thinner than desired and cook until reduced.
*Harissa paste - I made my own harissa as I couldn’t find any in my local grocery store. This paste is more mild than some found in stores. I followed Alan Bergo’s recipe for a quick harissa and it is as follows:
1 Red Bell Pepper
3 Tbs Large Cloves Garlic
¼ Cup Olive oil
1 Tsp Ground Cumin
½ Tbs Cayenne Pepper
1 ½ Tbs Smoked Paprika
Instructions
Roast the red pepper on a burner of a gas stove or on a sheet pan in the oven, until charred all over, then place in a bowl with a lid, cool, then peel, de-seed, and coarsely chop. Combine the pepper with garlic, oil, cumin, cayenne and smoked paprika in a blender or food processor and puree.
Transfer the puree to a small pan and cook on medium heat, stirring constantly for 15 minutes, or until the mixture is deeply caramelized, it’s orange color will change to a deep red. Alternately, the pepper paste can be baked in a 350 degree oven for 20-30 minutes being stirred occasionally, until deeply colored.
