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Harissa lamb and lentils

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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.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Harissa lamb and lentils

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

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Method

  1. 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.

  2. 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.

  3. 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.

Harissa lamb and lentils

Harissa lamb and lentils
  • Serves4
  • Cook time25 minutes
  • Prep time15 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
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.