Harissa Lamb Stew
A North African spiced lamb stew with warming harissa, tender chickpeas, and caramelized onions. Served over couscous for a complete, aromatic meal.
- Total time
- 75 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 pounds lamb shoulder, cut into 1.5-inch cubes
- 2 medium onions, sliced lengthwise into half-moons
- 3 tablespoons harissa paste
- 1 can (15 ounces) canned chickpeas, drained and rinsed
- 2 tablespoons tomato paste
- 3 cups beef or lamb stock
- ½ cup dried apricots, halved
- 1 teaspoon cumin seeds
Instructions
- 1
Pat the lamb cubes dry with paper towels, pressing gently to remove surface moisture; this helps them brown properly.
- 2
Peel the onions and slice them lengthwise from root to tip into half-moons about 1/2 inch thick, keeping the root end intact so pieces hold together.
- 3
Measure the harissa paste, tomato paste, cumin seeds, stock, and apricots into small bowls so everything is ready to add quickly.
- 4
Heat the large heavy-bottomed pot or Dutch oven over medium-high heat, then add 2 tablespoons of olive oil and wait until it shimmers and slides across the pan, about 90 seconds.
- 5
Working in two batches to avoid crowding, add the lamb cubes to the hot oil in a single layer and let them cook undisturbed for 2 minutes until the bottom surface turns deep golden-brown.
- 6
Stir the meat gently with a wooden spoon and cook for another 3 minutes, stirring once every 30 seconds, until the pieces are browned on all sides.
- 7
Remove the browned lamb to a clean plate using a slotted spoon, leaving any brown bits and oil in the pot.
- 8
Add the sliced onions to the same pot and stir with a wooden spoon every 30 seconds for 6 minutes until they turn soft and deep golden-brown.
- 9
Sprinkle the cumin seeds over the onions and stir constantly for 30 seconds until the kitchen smells fragrant and the seeds are toasted.
- 10
Add the 3 tablespoons of harissa paste and 2 tablespoons of tomato paste to the onions and stir constantly with a wooden spoon for 2 minutes until the paste coats the onions evenly.
- 11
Pour the 3 cups of stock into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring until they dissolve into the liquid.
- 12
Return the browned lamb and any juices from the plate to the pot, then stir everything together to combine evenly.
- 13
Reduce the heat to low, cover the pot with a lid, and simmer gently for 40 minutes; you should hear occasional tiny bubbles breaking the surface.
- 14
Uncover the pot and stir in the drained chickpeas and 0.5 cup of apricot halves, then cover again and simmer for 10 more minutes until the apricots soften slightly.
- 15
Taste the stew, then add salt and ground black pepper in small pinches until it tastes balanced and flavorful to you.
- 16
Ladle the hot stew into bowls, ensuring each serving has lamb, chickpeas, and apricots, then serve immediately.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven (5-quart minimum)
- cutting board
- chef's knife
- paper towels
- slotted spoon
- wooden spoon
- measuring spoons
- measuring cups
- small bowls (for mise en place)
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