Harissa Lamb with Crisp Potatoes and Feta

Harissa Lamb with Crisp Potatoes and Feta preparation time Serves: 4
Harissa Lamb with Crisp Potatoes and Feta cook time Cook: 40 mins
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    • Large frying pan
    • green chopping board
    • vegetable knife
    • Oven tray
    • wooden spoon
    • Tablespoons
    • measuring jug
    • Serving plate
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    • 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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    • 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.