Lamb In Red Mole Sauce
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Lamb aubergine stew with crispy chickpea topping
Ingredients
- 3 tbsp olive oil
- 2 red onions, chopped
- 600g lamb leg or shoulder, cut into chunks
- 2 tbsp plain flour
- 4 garlic cloves, crushed
- 1 aubergine, diced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
- 1 tbsp harissa
- 400g can chopped tomato
- good pinch sugar
- 1 beef or lamb stock cube
- small handful coriander, chopped
- small handful mint, chopped
- 2 x 400g cans chickpeas
- 1 tsp cumin seed drained and rinsed
- 200g pack feta cheese, crumbled
Instructions
Lamb & aubergine stew with crispy chickpea topping serves 14 original recipe by BBC Good Food.
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