Instructions

1. Thinly slice the onion and roughly chop the garlic. Cut the carrots into big chunks.
2. Heat a spoonful of oil in casserole dish. Add the lamb and brown the pieces all over, then transfer them to a plate.
3. Add the onion and garlic and gently sauté until soft. Add the spices, harissa paste and tomato puree.
4. Coat the onion well, then pour in the tinned tomatoes together with a tin of water. Add the star anise and cinnamon stick.
5. Cut the red pepper on half, deseed and discard the green part, then cut the flesh in half. Add the pepper pieces to the stew. Season with salt and pepper.
6. Bring to the boil then cover, turn down the heat and gently simmer for about an hour until you get a silky sauce.
7. Serve with a drop of lemon juice, garnished with mint leaves.