• Leg lamb 
  • 1-2 tablespoons oil
  • 1 large brown onion, sliced
  • 2 cloves garlic, crushed
  • Harissa, dry spice (in the herb and spices section at most supermarkets)
  • 2-4 cups stock (enough to cover meat and other ingredients)
  • Salt and pepper to taste
  • 1 can diced tomatoes
  • 1 can chickpeas


  1. In a stovetop and ovenproof pan, heat oil and sauté onion and garlic until cooked.
  2. Add spices and stir until aromatic.
  3. Add meat and fry until brown.
  4. Add the stock and tomatoes and transfer to the oven. Cook on low heat (around 140oC)

If you are using a slow-cooker, you can skip the steps above and:

Put all ingredients into the slow-cooker, except the chickpeas, and cook on low for 4-8 hours.

Add the chickpeas for the last hour of cooking then separate the meat from the bone and serve with mashed potato, cous cous or rice salad (see recipe)
and a generous serve of steamed or boiled vegetables.

Learn More: Family Meal Planning and Recipes

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