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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Slow-cooked harissa lamb in a roasting dish
Slow-cooked harissa lamb
A star rating of 4.7 out of 5.24 ratings

Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve

Nutrition: Per serving

  • kcal305
    low
  • fat11g
  • saturates2g
  • carbs18g
  • sugars7g
  • fibre7g
    high
  • protein25g
    high
  • salt1g
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Method

  • step 1

    Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.

  • step 2

    Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.

  • step 3

    Stir in the squid and prawns so they’re completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds before serving.

Recipe from Good Food magazine, March 2021

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.3 out of 5.14 ratings

sameer.kamble60890

question

Is this suitable for freezing?

reevey

question

How long would you suggest cooking this recipe in the slow cooker ? It's listed under slow cooker meals but there is no guidance on the cooking time. Many thanks

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. If cooking in a slow cooker then cook STEP 2 for about 3-4 hours on low (longer won't hurt). Increase to high, add the squid and prawns and cook for about 15 mins, stirring once, or until the squid and pawns are cooked through (as all slow cookers vary we can't give an…

chocaholicnumber1

I didn't have any fennel, so added some fennel seeds, didn't have parsley but added some spinach at the end to wilt in. Very tasty, will make it again, and try chorizo instead of nduja.

sheena.tate

I have cooked this 3 times in as many weeks and it never fails to deliver flavour...third time I substituted a good chorizo for the nduja and whilst not quite such a kick it was still amazing! The squid was succulent and soft and prawns still had a bite. Also I added a few canned lentils to pack the…

clockworkpurple

This has gone straight into my favourites! Used a bag of defrosted frozen mixed seafood (prawns, calamari and mussels) and only cooked them for about 2 minutes. Totally forgot the parsley but it was delicious anyway, especially with some chunky bread to mop up the juices.

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