- 30ml - tomato paste
- 5ml - cumin seeds
- - a pinch of salt
- 1 - onion, chopped
- - juice and grated zest of 1 lemon
- 1 - chickpeas, drained
- 15ml - brown sugar
- 4 - carrots, cut into chunks
- 45ml - harissa paste
- 2 - garlic cloves
- 15ml - oil
- 15ml - coriander seeds, toasted
- - a handful of fresh mint
- 5ml - smoked paprika
- 1kg - mutton or lamb shank and/or neck
- 125ml - flour
- 15ml - butter
- - salt and freshly ground pepper
- 1 l - chicken stock
1 Stew Rub the harissa paste all over the meat. Roll the meat in the flour and shake off the excess.
2 Heat the oil in a large pot or saucepan and fry the meat in batches until browned. Remove and set aside.
3 In the same pot or saucepan, heat the butter and fry the onion until it is fragrant. Add – teaspoon/s – tablespoon/s cups the cumin, paprika, tomato paste and stock and stir to mix. Return the meat to the pot or saucepan and bring to the boil.
4 Turn the heat down to medium and simmer the stew for 1½ to 2 hours or until the meat is tender. Stir every now and again, adding more water if the stew becomes too dry.
5 Add the carrot and chickpeas, then simmer for another 10 minutes or until the carrot chunks are soft but not mushy. Season with salt and pepper.6 Chutney Pulse all the ingredients in a food processor until they are roughly chopped.7 To serve Serve the stew hot with the couscous and chutney.