5-ingredient spicy lamb stew with green olives

Based on 7 ratings

“Spiced with harissa, a North African chili paste, this comforting stew is spicy, salty, and super savory. You can swap in kale or spinach for the Swiss chard, and use beef instead of lamb. If you don’t like the spice, you can tone it down by cutting the harissa paste in half, or simply leave it out and use tomato paste instead.”

Difficulty

Easy 👌
110
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g lamb shoulder
200 g Swiss chard
150 g jarred pitted green olives
onions
1½ tbsp harissa
salt
pepper
olive oil
mint (for serving)
lemon (for serving)
yogurt (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot with lid
  • rubber spatula

Nutrition per serving

Cal
187
Protein
18 g
Fat
11 g
Carb
3 g
  • Step 1/4

    Stem the swiss chard and roughly chop leaves and stem. Halve the olives and set aside. Reserve any liquid from the jar. Thinly slice the onions.
    • 200 g Swiss chard
    • 150 g jarred pitted green olives
    • onions
    • cutting board
    • knife

    Stem the swiss chard and roughly chop leaves and stem. Halve the olives and set aside. Reserve any liquid from the jar. Thinly slice the onions.

  • Step 2/4

    In a heavy-bottomed pot with a lid set over medium-high heat, add some olive oil. Season the lamb shoulder on all sides, then sear it until brown on all sides. Add onions and Swiss chard stems to the pot and sauté until soft. Add harissa and stir to combine. Deglaze with olive liquid.
    • 300 g lamb shoulder
    • 1½ tbsp harissa
    • salt
    • pepper
    • olive oil
    • large pot with lid
    • rubber spatula

    In a heavy-bottomed pot with a lid set over medium-high heat, add some olive oil. Season the lamb shoulder on all sides, then sear it until brown on all sides. Add onions and Swiss chard stems to the pot and sauté until soft. Add harissa and stir to combine. Deglaze with olive liquid.

  • Step 3/4

    Add just enough water to cover the lamb. Bring to a boil, cover, and reduce heat to a simmer. Cook until lamb is tender, approx. 60 min., removing cover halfway through to adjust heat to maintain a simmer.

    Add just enough water to cover the lamb. Bring to a boil, cover, and reduce heat to a simmer. Cook until lamb is tender, approx. 60 min., removing cover halfway through to adjust heat to maintain a simmer.

  • Step 4/4

    Use two forks to carefully shred lamb in the pot. Add Swiss chard leaves and let simmer approx. 10 min. more. Add olives, stir, and serve immediately with fresh mint, lemon wedges, and yogurt. Enjoy!
    • mint (for serving)
    • lemon (for serving)
    • yogurt (for serving)

    Use two forks to carefully shred lamb in the pot. Add Swiss chard leaves and let simmer approx. 10 min. more. Add olives, stir, and serve immediately with fresh mint, lemon wedges, and yogurt. Enjoy!