Summer lamb and herb stew recipe | olivemagazine
The best stew for lamb. Harissa gives this easy one-pot a kick of heat and parsley and lemon bring out the summer flavours. Serve with rice alongside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- olive oil
- 4 lamb neck fillets cut into pieces
- 1 large aubergine cut into small pieces
- 1 large onion sliced
- 2 cloves garlic chopped
- 1-2 tbsp (add more if you like it spicy) harissa
- 1 × 400g tin chopped tomatoes
- 300ml lamb stock
- a large bunch parsley chopped
- ½ lemon juiced
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