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How to make Harissa lamb and lentils

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 500g Coles Australian Lamb Leg Steaks, cut into 3cm pieces
  • 1 tbs Middle Eastern harissa spice mix
  • 2 tbs olive oil
  • 2 tsp garlic paste
  • 4 spring onions, thinly sliced
  • 400g can cherry tomatoes
  • 2 zucchini, coarsely chopped
  • 400g can lentils, rinsed, drained
  • 150g green beans, trimmed

Method

  • Step 1 Place the lamb in a sealable plastic bag. Add the spice mix and shake to coat. Heat the oil in a large non-stick heavy-based frying pan over medium heat. Add the garlic and half the spring onion. Cook, stirring, for 1-2 mins or until spring onion softens.
  • Step 2 Add the lamb and cook, turning often, for 2-3 mins or until lightly browned. Add the tomatoes, zucchini and 1/3 cup (80ml) water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10-15 mins or until the lamb and zucchini are tender. Season.
  • Step 3 Stir in the lentils and beans and simmer for a further 2-3 mins or until heated through. Divide among serving bowls and sprinkle with the remaining spring onion.