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Start by browning the lamb. Heat a swirl of olive oil in a large Dutch oven over medium heat. Once oil is hot, add lamb with a generous amount of salt, and some pepper. Let brown for 5-7 minutes. Remove with a slotted spoon to a plate. To the remaining fat from the lamb, add the onion, carrot, green chilies, salt and pepper, smoked paprika and Harissa. Let cook for 5 minutes. Add garlic and let cook for another minute. Deglaze pan with the red wine vinegar, and let cook out for 1 - 2 minutes. Add tomatoes, garbanzo beans, tomato paste, raisins, salt and pepper. Let cook together for 5 minutes. Lastly, add the chicken stock, Worcestershire, lemon juice and some salt and pepper. Bring to a simmer. Once simmering, reduce heat to low, cover, and let simmer for one hour, stirring occasionally. Serve alone or over rice, topped with fresh cilantro and Greek yogurt. Enjoy!
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Smoky Tunisian chili paste — couscous, marinades, eggs
Dry harissa blend — rubs, marinades, add to oil for instant paste
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching