Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1 kilogram of lamb shoulder cubes with 2 tablespoons of harissa paste, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a bowl for at least 30 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large clay pot over medium heat, then sear the marinated lamb in batches until browned on all sides, removing it to a separate plate.

3. 3

   Add 1 chopped large onion and 4 minced garlic cloves to the same clay pot, cooking until softened for about 5 minutes, then stir in 1 diced red bell pepper and continue to cook for another 3 minutes.

4. 4

   Pour in 400 grams of crushed tomatoes, 500 milliliters of chicken broth, and 0.5 teaspoon of saffron threads, bringing the mixture to a gentle simmer.

5. 5

   Return the seared lamb to the pot along with 400 grams of drained chickpeas and 500 grams of cubed potatoes, ensuring all ingredients are mostly submerged in the liquid.

6. 6

   Cover the clay pot and transfer it to a preheated oven at 160°C (325°F), braising for 1.5 to 2 hours, or until the lamb is fork-tender.

7. 7

   Taste and adjust seasoning with additional salt and pepper as needed before serving, garnishing with 2 tablespoons of fresh chopped parsley and 2 lemon wedges.