Harissa Lamb Stew

• 1 - 1.5 pounds ground lamb
• 1 yellow onion (diced)
• 3 medium carrots (cut into bite sized pieces)
• 5 cloves garlic (minced)
• 5 ounces can diced green chilies
• 2 tablespoons harissa paste
• 1/4 teaspoon smoked paprika
• 1/2 cup red wine vinegar
• 28 ounces can fire roasted tomatoes
• 1 can garbanzo beans (drained)
• 1 tablespoon tomato paste
• 1/4 cup raisins
• 2 cups low sodium chicken stock
• 1 tablespoon Worcestershire sauce
• 1/2 lemon (juice)
• salt and pepper
• olive oil
• cilantro (for serving)
• Greek yogurt (for serving)

1. 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.
2. 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.
3. Deglaze pan with the red wine vinegar, and let cook out for 1 - 2 minutes.
4. 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.
5. 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!

ground lamb, yellow onion, carrots, garlic, green chilies, harissa paste, paprika, red wine vinegar, fire roasted tomatoes, garbanzo beans, tomato paste, raisins, chicken stock, worcestershire sauce, lemon, salt, olive oil, cilantro, yogurt

Taken from food52.com/recipes/78492-harissa-lamb-stew (may not work)