Harissa Lamb Chilli

Serves: Four | Prep: 15 min | Cook: 35 min

Ingredients:

Harissa Lamb Chili:
2 Tbsp olive oil
1 onion, chopped
1 lb ground lamb
4 garlic cloves, minced
2 Tbsp harissa paste
2 tsp cumin
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 can chopped tomatoes
2 cups beef stock
1 can chickpeas, drained and rinsed
2 medium, about 2 cups sweet potatoes, peeled and cubed
2 cups fresh kale
2 Tbsp preserved lemons, finely chopped
fresh cilantro
greek yogurt

Directions:
Heat oil in a large pot over medium high heat. Add onions, cook, 3-5 minutes, until soft. Add lamb, cook, 5-7 minutes. Add garlic, harissa paste, cumin, basil, oregano, and salt. Stir and cook, 1 minute. Add chopped tomatoes, cook until most of the liquid evaporates, 8-10 minutes, stirring occasionally. Add stock, chickpeas, sweet potato, kale, and preserved lemons. Bring to the boil, lower heat, simmer 15-20 minutes, until potatoes are tender. Serve over rice with greek yogurt and fresh cilantro.