Harissa is a spice from Tunisia that you can buy in powder or paste form. I’ve tried a few different recipes from other chefs but none of them quite lived up to what I was expecting. I visualised the kind of dish I wanted to create and just went with it and ended up with Harissa sauce served with harissa marinated lamb which I served on top of quinoa but you could chose cous cous or veggies instead.
Ingredients: (serves 3-4)
700g diced lamb
2 x diced white onions
4 x tbsp harissa paste
1 x red bell pepper
1 x tbsp cayenne pepper
1 x tbsp paprika
1 x tsp chopped chillies
Handful of fresh coriander
1. Chop the red pepper and soften along with the white onion in a frying pan on a medium heat, ensuring that the veggies soften and don’t char.
2. Add the paprika, 2 x tbsp harissa paste, cayenne pepper and chopped chillies (I’ve used Lazy Food’s chopped chillies)
3. Once fragrant and smelling spicayyy, add a small glass of water and blitz in a blender until smooth.
4. Cut the chunky fat off of the lamb and marinate the meat in 2 x tbsp harissa paste for 30 minutes before frying on a medium / low heat until cooked through.
5. Serve the meat on a bed of quinoa or similar and cover in the harissa sauce.
6. Saucy darling... enjoy.
Keeping you hungry,
Hannah x