Lamb & pepper stew

Name: Lamb & pepper stew
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 400 British lamb neck fillet, cut into 3cm chunks; 2 tsp Cooks' Ingredients Baharat Spice; 1 tbsp olive oil; 1 onion, finely chopped; 2 carrots, cut into chunks; 4 clove/s garlic, finely chopped; 2 Waitrose Red Romano Peppers, deseeded and sliced; 1 tbsp essential Waitrose Tomato Puree; 400 g can chopped tomatoes; 500 ml chicken stock; 2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 2½ tsp clear honey; Steamed couscous or flatbreads and chopped flat leaf parsley (optional), to serve

A richly spiced stew that tastes even better made a day before eating. It freezes well, too.

4.5 out of 5 stars(13) Rate this recipe

HealthyHigh protein2 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook3 hrs 20 mins
Total time3 hrs 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400 British lamb neck fillet, cut into 3cm chunks
2 tsp Cooks' Ingredients Baharat Spice
1 tbsp olive oil
1 onion, finely chopped
2 carrots, cut into chunks
4 clove/s garlic, finely chopped
2 Waitrose Red Romano Peppers, deseeded and sliced
1 tbsp essential Waitrose Tomato Puree
400g can chopped tomatoes
500ml chicken stock
2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
2½ tsp clear honey
Steamed couscous or flatbreads and chopped flat leaf parsley (optional), to serve

Toss the lamb chunks with the baharat seasoning and a pinch of salt; set aside (or cover, chill and marinate for up to 6 hours).
Heat 1 tbsp oil in a flameproof casserole over a medium-high heat. Add the lamb (discarding any excess marinade) and brown on all sides (6-8 minutes). Lift out of the pan and set aside. Add the onion (and a splash more oil if needed) and fry for 2 minutes, scraping up any brown bits from the pan, then add the carrots, garlic and peppers and fry for another 5-8 minutes until turning golden.
Stir in the tomato purée, then return the lamb to the pan. Add the chopped tomatoes, stock, harissa and honey. Simmer over a medium-low heat, uncovered, for 2½-3 hours until the lamb is cooked through and completely tender. Serve with couscous or flatbreads, and some chopped parsley, if liked.

Cook’s tip

Leftovers

Baharat seasoning

This warming Middle Eastern spice mix is great for seasoning lamb, chicken or roasted caulifl ower. Sprinkle it over nuts before roasting them for a quick and spicy snack, too.

Typical values per serving when made using specific products in recipe