LAMB HARISSA RECIPES

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SLOW-COOKED HARISSA LAMB RECIPE - BBC GOOD FOOD



Slow-cooked harissa lamb recipe - BBC Good Food image

Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve

Provided by Tom Kerridge

Categories     Dinner

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield 6

Number Of Ingredients 12

2kg whole leg of lamb on the bone
10 red onions, cut in half
300ml chicken stock
4 tbsp chopped coriander
20 dried chillies
6 garlic cloves, grated
100ml olive oil
2 tsp ground coriander
2 tsp ground cumin
2 tsp caraway seeds
2 tsp smoked paprika
2 tbsp red wine vinegar

Steps:

  • If you’re making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
  • Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
  • Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third – it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.

Nutrition Facts : Calories 716 calories, FatContent 43 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 10 grams fiber, ProteinContent 53 grams protein, SodiumContent 1.4 milligram of sodium

HARISSA RECIPES | BBC GOOD FOOD



Harissa recipes | BBC Good Food image

Use harissa paste in dishes inspired by North African and Middle Eastern cuisine. We have recipes using chicken, lamb and fish as well as vegetarian options.

Provided by Good Food team

Number Of Ingredients 1

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Mary Berry's rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck!
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Cuisine North African
  • Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
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    1. Put a griddle pan on a high heat.
    2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
    3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
    4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
    5. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
    6. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.
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    1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
    2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
    3. Cut right around the bone, then remove it.
    4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
    5. You should now have a flat piece of lamb of more or less even thickness.
    6. Soak your dried chillies in a bowl of hot water for 10 minutes.
    7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
    8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
    9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
    10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
    11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
    12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
    13. In a small bowl, stir the harissa through the yoghurt and season to taste.
    14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.
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  • Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

    Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

    Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

    Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

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  • Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

    Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

    Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

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