19/04/2012

Lamb Harissa

Harissa is a hot Tunisian paste used in tagine.

Red chilli peppers, garlic, cumin, coriander and caraway ground into a paste. Rose petals can be added for a really fragrant blend.

Don your Fez! To the kitchen ...

Make up the harissa, grinding several chillies, garlic cloves and spices together with a little lemon juice and extra virgin olive oil.

Slice some lamb and place into a bowl. I used lamb neck, which has a lovely marble of fat running through which turns buttery when cooked.

Spread the paste all over the lamb, turning it several times.

Add some further aromatics - bay, star anise and cinnamon; colours - turmeric and paprika; and a good splash of white wine vinegar.

Cover and leave overnight in the fridge to marinate.

When it comes to cooking, seal off the meat in a large lidded sauté pan, pour in the remainder of the marinade and add in a good amount of water with a little arrowroot. Simmer away for a good hour.

Pre-heat your oven to 180C.


With the meat softened and half an hour from serving, add some cubes of sweet potato and red onion into the sauté pan and cook on a higher heat with the lid off to soften the potato and reduce the liquor.

Place some sweet red peppers, cored and halved into the oven for 15 minutes. Retrieve, slice and add to the sauté pan.

Place a couple of large lemon wedges and a couple of sprigs of vine tomatoes in the oven for the remaining 15 minutes.

Wilt some spinach in a frying pan with a good helping of butter.

Serve up - spinach in a ramkin, Lamb Harissa alongside garnished with fresh herbs, tomatoes over and lemon to the side with a few olives.

No comments :

Post a Comment