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Harissa Lamb and Lentils

This hearty harissa lamb and lentils stew is the moreish weeknight dinner you need to try! Best served with Coles cauliflower rice.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •   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


  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. 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. 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.

This great family recipe is thanks to Taste Recipes at


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