Step-by-Step Guide to Make Speedy Baked harissa lamb mince stew
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Favorite Baked harissa lamb mince stew. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Baked harissa lamb mince stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked harissa lamb mince stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Baked harissa lamb mince stew is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Baked harissa lamb mince stew estimated approx 40mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Baked harissa lamb mince stew using 11 ingredients and 7 steps. Here is how you can achieve that.
I enjoy slow cooked lamb stew but it can take some time. This version gives a similar flavour but in much less time
Ingredients and spices that need to be Make ready to make Baked harissa lamb mince stew:
- 300 g lamb mince
- 250 g chopped tomatoes
- 1 red onion
- 2 cloves garlic
- 1 beer stock cube
- 1 tbsp harissa paste
- 1 tbsp ras el hanout
- Dash red wine vinegar
- Handful fresh dill and parsley
- Dollop of natural yogurt
- 2 naans or pitas to serve
Instructions to make Baked harissa lamb mince stew
- Preheat the oven to 180c and put an oven proof pan on a high heat on the stove with some oil.
- Quarter the onions and slice some finely and sage in a bowl for pickles. Crush the garlic cloves and remove the skin
- Add to the hot pan and then add the lamb mince in rustic chunks. Lightly brown the mince
- Add the spices, harissa paste, tomatoes and crumble in the stock cube. Stir in.
- Add a mug and a half of water and bake in the oven for 30mins or until reduced
- Meanwhile add the red wine vinegar and a pinch of salt to the sliced onion. Picked onions!
- Remove the pan from oven and tear in the parsley and dill leaves. Serve with a dollop yogurt and naan (or pita)
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