Home » Lamb Recipes » Harissa Lamb with Crisp Potatoes and Feta
Harissa Lamb with Crisp Potatoes and Feta
Serves: 4
Cook: 40 mins
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Equipment
- Large frying pan
- green chopping board
- vegetable knife
- Oven tray
- wooden spoon
- Tablespoons
- measuring jug
- Serving plate
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lean lamb mince
- 3 tbsp Olive oil
- 600 g Potatoes
- A pinch of salt and black pepper
- 2 Red onions
- 400 g Tin chopped tomatoes
- 150 ml Reduced salt lamb or beef stock
- 2 tbsp Harissa paste
- 50 g Feta
- 100 g Pomegranate seeds
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Method
- Heat the oven to 200°C/180°C fan/gas 6.
- Chop potatoes into chunks.
- Arrange onto an oven tray, drizzle with two tablespoons of olive oil and season with a pinch of salt and black pepper.
- Roast for 30 minutes or until golden, turning occasionally.
- Peel and slice two red onions.
- Heat one tablespoon of oil in a large frying pan and fry the onion until soft over a medium heat.
- Add the lamb mince and brown, then add the chopped tomatoes and reduced salt stock; bring to a boil, then reduce to a simmer. Stir in the harissa paste, season with salt and black pepper, then simmer gently for 20 minutes.
- Remove the potatoes from the oven, spoon the lamb mixture over the potatoes, and sprinkle with feta and pomegranate seeds before serving.
