HARISSA LAMB STEW
HARISSA LAMB STEW
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All Recipes
Around the World
A North African inspired lamb stew reminiscent of a tagine. This dish is packed with smoky, spicy and fruity flavours.
What you’ll love: The combination of lamb, apricots and chickpeas. This dish is an innovative take on the traditional lamb stew.
What you’ll love: The combination of lamb, apricots and chickpeas. This dish is an innovative take on the traditional lamb stew.
Persons
3
Cook Time
2 hours, 30 minutes
Total Time
2 hours, 30 minutes
Ingredients
- What you'll need:
- 1kg Chalmar Lamb Potjiekos
- 150ml Cake flour, plain
- 10ml salt
- 5ml pepper
- 60ml Beef dripping
- 1 brown onion, diced
- 10ml paprika
- 10ml cumin, grounded
- 5ml coriander, ground
- 10ml fresh garlic, crushed
- 2 carrots, cut into 2cm pieces
- 50ml harissa paste, mild
- 2 x 400g tinned tomatoes, crushed
- 3 x 480ml Chalmar Farm Kitchen bone broth
- 100g apricots
- 10ml lemon rind
- 1/2 can chickpeas, drained and rinsed
- For the smoked aubergine yogurt:
- 1/2 aubergine
- 15ml Beef dripping, melted
- 2ml salt
- 100ml yogart, plain and full cream
- 2ml garlic, crushed
- 15ml onion, red and finely minced
- 5ml Parsley, fresh and finely chopped
- 5ml Lemon juice, fresh
Instructions
- Method:
- Lamb stew:
- In a large mixing bowl combine the meat, flour, seasoning and mix well so that the meat is covered on all sides.
- In a large pot, heat the beef dripping over medium heat. Brown the lamb in batches and set aside.
- To the same pot add the onion, paprika, cumin, coriander and garlic. Fry over low heat for 5 minutes.
- Add the carrots and harissa paste and fry for another 2-3 minutes.
- Return the meat to the pot and add in the tomatoes and bone broth.
- Bring the mixture up to simmer and allow to simmer slowly for 1-1 1/2 hours or until the meat is tender.
- Add the apricots, chickpeas and lemon rind and simmer for another 20-30 minutes, uncovered to let the sauce reduce.
- Smoked aubergine yogurt:
- Pre-heat the oven to 180OC
- Coat the cut side of the aubergine with the melted beef dripping and sprinkle with salt. Bake for 15-25 minutes or until the flesh is soft and the outside charred. Remove from the oven and scoop out the flesh and allow to cool.
- In a small bowl, combine the yogurt, garlic, red onion and parsley. Then add the aubergine and lemon juice. Stir well. Refrigerate until needed.
- Serve the lamb stew with aubergine yogurt and flat bread.
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