Chalmar Farm kitchen | HARISSA LAMB STEW

HARISSA LAMB STEW

Serves 3-4 | 2 Hours 30 Mins | Easy
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HARISSA LAMB STEW

© Copyright Chalmar Beef 2020

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.



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 yogart
  • 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

Method

Lamb stew

  1. In a large mixing bowl combine the meat, flour, seasoning and mix well so that the meat is covered on all sides.
  2. In a large pot, heat the beef dripping over medium heat. Brown the lamb in batches and set aside.
  3. To the same pot add the onion, paprika, cumin, coriander and garlic. Fry over low heat for 5 minutes.
  4. Add the carrots and harissa paste and fry for another 2-3 minutes.
  5. Return the meat to the pot and add in the tomatoes and bone broth.
  6. Bring the mixture up to simmer and allow to simmer slowly for 1-1 1/2 hours or until the meat is tender.
  7. Add the apricots, chickpeas and lemon rind and simmer for another 20-30 minutes, uncovered to let the sauce reduce.

 

Smoked aubergine yogurt

  1. Pre-heat the oven to 180OC
  2. 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.
  3. 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.


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.

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 yogart
  • 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

Method

Lamb stew

  1. In a large mixing bowl combine the meat, flour, seasoning and mix well so that the meat is covered on all sides.
  2. In a large pot, heat the beef dripping over medium heat. Brown the lamb in batches and set aside.
  3. To the same pot add the onion, paprika, cumin, coriander and garlic. Fry over low heat for 5 minutes.
  4. Add the carrots and harissa paste and fry for another 2-3 minutes.
  5. Return the meat to the pot and add in the tomatoes and bone broth.
  6. Bring the mixture up to simmer and allow to simmer slowly for 1-1 1/2 hours or until the meat is tender.
  7. Add the apricots, chickpeas and lemon rind and simmer for another 20-30 minutes, uncovered to let the sauce reduce.

 

Smoked aubergine yogurt

  1. Pre-heat the oven to 180OC
  2. 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.
  3. 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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