Tunisian Harissa Lamb Skillet with Pumpkin Seed, Cherry Tomato and Mint

Preparación

1. 01

   Warm 1 teaspoon of the olive oil in a small nonstick skillet over medium heat. Add the pumpkin seeds and toast 60-90 seconds, shaking the pan, until they pop and turn fragrant. Tip onto a plate.

2. 02

   Pat the diced lamb dry and season with the cumin, coriander, salt and pepper.

3. 03

   Raise the heat to medium-high. Add 1 teaspoon of olive oil and the lamb. Sear 90 seconds, stirring once, until browned outside but still pink in the middle. Stir in the harissa and the garlic and cook 30 seconds — the kitchen will smell smoky and warm.

4. 04

   Tip the lamb onto the plate with the pumpkin seeds. Add the cherry tomatoes and chickpeas to the pan with a tablespoon of water. Cook 2 minutes, pressing the tomatoes lightly until they slump and release their juice.

5. 05

   Add the spinach to the pan and toss for 30-45 seconds until just wilted. Return the lamb and pumpkin seeds, toss once, and slide everything onto a plate.

6. 06

   Finish with the remaining olive oil, the mint, parsley, lemon juice and a final crack of black pepper.