Harissa Lamb Stew

By • January 8, 2014 3 Comments

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Author Notes: This is the food that cheers me and fills my heart with joy. My lamb stew is the first dish that my mum tasted and asked for the recipe – before that, she was the giver of recipes – it started a reciprocal foodie relationship between my mother and me. My apprenticeship was complete.Caleigh Gnana-Pragasam

Serves 4

  • 2 pounds lamb shoulder, diced
  • 2 tablespoons brown rice flour
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground cilantro seeds
  • 1 teaspoon pakrika
  • 2 red onions, peeled and roughly chopped
  • 4 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon rose harissa
  • 1 liter lamb broth
  • 1 pinch salt
  • 1 lemon, zest only
  • 1 red chilli, deseeded and finely chopped
  • 1 handful cilintro leaves, chopped
  • 2 tablespoons vegetable oil
  1. Put the rice flour in a bowl and mix in the cumin, coriander and paprika, season with salt and toss the lamb in the spiced flour.
  2. Heat the oil in a pan and add the lamb, letting it brown well before stirring.
  3. Once browned all over, add the onions, carrots and celery and leave to soften slightly.
  4. Stir in the harissa and add the stock to just cover the meat and veg.
  5. Bring to the boil then simmer with the lid on for 2-3 hours until the lamb is tender. Give it a stir whenever you remember, to stop it catching on the bottom of the pan.
  6. At the last minute, just before serving, stir in the lemon zest, chopped red chilli and cilantro leaves for an extra touch of freshness and heat.

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