Carrot

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January  8, 2014
1 Rating
  • Prep time 2 minutes
  • Cook time 2 minutes
  • Serves 0
Ingredients
  • 2 tablespoons vegetable oil
In This Recipe
Directions
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  • charles
    charles
  • trampledbygeese
    trampledbygeese
  • LeBec Fin
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5 Reviews

charles May 10, 2020
We made this but had to tweak the recipe. Near the end of the simmer we tasted and had to add a good dose of salt and pepper at the and, along with some more cumin and paprika. The spice was nice in this, but if you are sensitive to spice I would skip the chili. We ate this with a dollop of creme fraiche and coconut rice, and it was delicious.

I would make this again, but I do feel the recipe is incomplete. It's close, but I feel it is a little bland, and people will need to tweak it based on preference.
 
charles May 10, 2020
We liked it but we had to add to it. We added a heavy hand of salt and pepper, along with some more paprika and cumin near the end of the simmer. The spice was good, but maybe too much for spice sensitive people, if you are sensitive I recommend skipping the chili.

We had this with coconut rice and a dollop of creme fraiche. The stew was good, but when we mixed it all together it was a delicious. I would make this dish again, but I also feel that individuals will need to tweak it, as I feel the recipe is incomplete.
 
trampledbygeese January 11, 2015
Just tried this for dinner tonight. Cooked it in a tagine and it was delicious. That harissa sauce sure is spicy.
 
LeBec F. January 11, 2014
hi c, this looks wonderful and I'm hoping to make it soon. There are a few questions. When you say 'cilantro seeds' you mean coriander seeds, yes? (round, what colored, used in Indian cooking? If that is what you mean, in English we call that coriander. Cilantro is the leaves and stems of a different plant. Also, what is 'rose harissa'? I have only read of 'harissa'.

Do you find lamb shoulder very fatty? Do you ever remove the fat from the sauce before serving the dish?
 
Author Comment
Not W. January 11, 2014
Thanks for the lovely comments, it's a favourite dish. I hope you enjoy it as much as my family do. Thanks, also, for your queries. I hope I can answer them!

Rose harissa is the same as harissa, but for the addition of rose petals. If you can't get hold of it then normal harissa will work just as well. If you like, you can add a teaspoon of food-grade rose petals or rose water to the stew instead.

I always trim the fat from the lamb shoulder before cooking it, but if you don't do that then yes, feel free to drain the fat from the pan before adding the broth, or skim the fat from the sauce before serving.

When I say 'cilantro seeds' I do mean coriander seeds. In English (Which, my family have spoken since 1066, when they arrived in the UK) the name 'cilantro' and 'coriander' refer to the same plant and the seeds are the dries berries of the herb. I do apologies if some of my recipe has been lost in translation.