Written by Martin Seymour | Editor, The Mayfair Foodie | About Me

Introduction

As a foodie, I love to wander around different farmers’ markets and food halls looking at the different sauces, pickles and chutneys. I always end up buying something — I simply can’t resist it. My cupboards are full of all sorts of lovely gems that I use in recipes. I picked up a fantastic piri piri sauce from a market in Porto, at Christmas I treated myself to Fortnum & Mason’s English mustard, and I recently bought a local honey at a farmers’ market. You name it, I’ve bought it.

My latest acquisition came via Wylde Market, the online farmers’ market — an organic fermented lemon harissa. Before I knew it I’d clicked and ordered it. I love harissa, and the thought of a lemon harissa seemed like the perfect combination.

The next question was what to cook with it. For me, harissa works beautifully with chicken and vegetable dishes — in fact a whole host of ingredients benefit from this spicy paste emanating from the Middle East and North Africa — but none more so than lamb, and so the decision was made. Here, then, is my version of harissa lamb, served in a rich tomato and chickpea stew.

I have to say this is a recipe that has already made it onto my favourites list. It’s easy to cook, uses just a handful of ingredients, and most importantly, it’s so very tasty. Although it takes a little preparation — marinating the lamb, then slow cooking — trust me, it is absolutely worth it. Just a quick word on the harissa: if you can’t get hold of the lemon harissa I used, all supermarkets and good food shops stock regular harissa paste, and it works brilliantly. I should give a big thumbs up to the diced lamb I ordered from Wylde Market, too.

Why You’ll Love This Harissa Lamb with Chickpeas

There’s a reason dishes like this have been winning over dinner tables for centuries. Lamb and harissa are one of those pairings that just work — the deep, smoky heat of the harissa cuts through the richness of the lamb in a way that feels both bold and completely balanced. Add chickpeas, sweet dried apricots, and a tin of tomatoes and you’ve got something that tastes like it’s been slow-cooked in a Moroccan kitchen all afternoon, but is actually surprisingly straightforward to put together on a weeknight.

What makes my version a little different is the marinade. Before anything hits the pan, the lamb gets a proper coating of harissa, grated garlic, and fennel seeds. The fennel adds a subtle aniseed warmth that lifts the whole dish and gives the lamb something extra to work with as it braises. It’s one of those small tweaks that makes a real difference to the final result.

This is the kind of recipe that rewards patience. An hour in the oven transforms everything — the lamb becomes fall-apart tender, the tomatoes collapse into a rich, fragrant sauce, and by the time the chickpeas and apricots go in for their final stint, all those flavours have melded into something genuinely special.

The Ingredients — and Why Each One Matters

500g organic diced lamb — I used organic diced lamb from Wylde Market for this, and the quality really does show. The fat marbling on properly reared lamb gives you that deeper flavour and silky texture once it’s braised. It’s worth sourcing the best you can here — it’s the star of the dish.

2–3 tbsp harissa — Use a good quality harissa paste rather than a sauce. The depth of flavour varies enormously between brands, so taste as you go. I tend to go with 3 tablespoons for a proper kick, but if you’re cooking for anyone who’s sensitive to heat, start with 2.

1 tsp fennel seeds — My not-so-secret weapon in this marinade. Fennel seeds add a warmth and complexity that complements lamb beautifully. Don’t skip these.

2 cloves garlic, grated — Grated rather than chopped so it melts into the marinade and coats the lamb evenly.

400g tin of chopped tomatoes — They break down during the oven cooking and form the backbone of that rich, spiced sauce.

1 large fresh tomato, roughly chopped — Added with the chickpeas at the end for a hit of freshness. It lifts the dish at the last moment and keeps the sauce from feeling too heavy.

400g jar of chickpeas, drained — Added in the final stage so they hold their texture. They soak up all that gorgeous harissa-tomato sauce without turning to mush. You can use tinned chickpeas, however I think chickpeas in a jar do taste better

10 dried apricots, halved — This is where the magic happens. The apricots slowly plump up in the sauce and add little bursts of sweetness that balance the heat of the harissa perfectly. It’s a classic North African technique and it works every single time.

What to Serve with Harissa Lamb and Chickpeas

This dish is wonderfully flexible when it comes to serving options. My go-to is warm pitta bread, well toasted in my case — there’s something perfect about tearing into a soft pitta and scooping up lamb, chickpeas, and sauce in one mouthful. Couscous is another natural pairing and soaks up the harissa-tomato dish beautifully. Plain steamed rice works brilliantly if you want something more neutral to let the spices shine. Flatbreads are a lovely alternative to pitta, and honestly, even a thick slice of sourdough or a crusty white roll does the job admirably. If you want to make it more of a feast, a simple green salad or some cooling yoghurt on the side cuts through the richness perfectly.

Make It Your Own — Tips and Variations

Adjust the heat — Harissa varies wildly in heat level depending on the brand. Taste your paste before you start and adjust accordingly. You can always add more at the end, but you can’t take it away.

Add vegetables — A diced red pepper added with the tomatoes works really well, as does a handful of spinach stirred in at the very end.

Swap the protein — This recipe works well with bone-in lamb shoulder pieces if you can get them, or even with chicken thighs (reduce the oven time to 40 minutes).

Make it ahead — Like most braises, this is genuinely better the next day once the flavours have had time to develop. Make it the day before, refrigerate, and gently reheat on the hob.

Freeze it — It freezes brilliantly. Portion it up once cooled and it’ll keep in the freezer for up to three months. The chickpeas hold up well too.

A Note on the Lamb

For a dish like this where lamb is the hero, the quality of your meat really does matter. I used organic diced lamb from Wylde Market, and the difference in flavour compared to supermarket lamb is noticeable. Because Wylde Market works with small, independent farms that prioritise animal welfare and slow growth, the lamb has proper fat marbling and a deeper, more complex flavour that stands up to the bold spicing. For a dish like this, where the lamb is doing the heavy lifting, it’s worth treating yourself to the best cut you can find. Your local butcher will usually offer quality choice of lamb.

Frequently Asked Questions

Can I make harissa lamb with chickpeas in a slow cooker? Yes, absolutely. Brown the marinated lamb first in a frying pan, then transfer everything to your slow cooker with the tomatoes. Cook on low for 6–8 hours or high for 4–5 hours. Add the chickpeas, apricots, and fresh tomato in the last 30 minutes.

What is harissa paste? Harissa is a North African chilli paste made from roasted red peppers, chilli, garlic, and spices including cumin, coriander, and caraway. It has a smoky, complex heat that’s quite different from a straight chilli sauce. You’ll find it in most supermarkets, but Middle Eastern grocery shops often stock the best quality versions.

Can I use lamb shoulder instead of diced lamb? Yes — bone-in lamb shoulder pieces work brilliantly in this recipe (they will have more fat content) and will become even more tender with the longer cook. You may want to extend the oven time by 20–30 minutes depending on the size.

How spicy is this dish? That entirely depends on your harissa. The dish has warmth and depth rather than aggressive heat, but if you’re sensitive to spice, start with 2 tablespoons of harissa and taste before adding more.

Can I use dried chickpeas instead of in a jar or tinned? You can, but you’ll need to soak and cook them first. In a jar or tinned chickpeas are just as good here and far more convenient — the sauce does all the flavour work.

How long does leftover harissa lamb keep? Stored in an airtight container in the fridge, it’ll keep for 3–4 days. The flavour actually improves overnight as the spices continue to meld.

Is harissa lamb with chickpeas healthy? It’s a wonderfully balanced one-pot dish. Lamb is a great source of protein and iron, chickpeas add fibre and plant-based protein, and the tomato base is rich in lycopene. It’s a hearty, satisfying meal that doesn’t feel heavy.