Amp up the flavour and make this harissa lamb and lentils recipe for dinner. Packed with veggies, it’s a fast, filling and tasty dish that will wow the family.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian Lamb Leg Steaks, cut into 3cm pieces
1 tbs Middle Eastern harissa spice mix
2 tbs olive oil
2 tsp garlic paste
4 spring onions, thinly sliced
400g can cherry tomatoes
2 zucchini, coarsely chopped
400g can lentils, rinsed, drained
150g green beans, trimmed
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the lamb in a sealable plastic bag. Add the spice mix and shake to coat. Heat the oil in a large non-stick heavy-based frying pan over medium heat. Add the garlic and half the spring onion. Cook, stirring, for 1-2 mins or until spring onion softens.
Step 2
Add the lamb and cook, turning often, for 2-3 mins or until lightly browned. Add the tomatoes, zucchini and 1/3 cup (80ml) water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10-15 mins or until the lamb and zucchini are tender. Season.
Step 3
Stir in the lentils and beans and simmer for a further 2-3 mins or until heated through. Divide among serving bowls and sprinkle with the remaining spring onion.
