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Moroccan food appeals to all of your senses. The smell, colour and taste is so different to other cuisine.

A walk through the streets of Morocco will fill your nostrils with smells that will make you hungry.

Restaurants are decorated with mosaics and have richly woven carpets cover the floors. The table is laid with wonderful silver and copper ware that contrasts with the simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread.

This recipe which have the wonderful tastes of Morocco is very easy to make and should be served with couscous.

INGREDIENTS

  • 450g lean leg of lamb, cut into cubes
  • 1┬Ż tsp ground black pepper
  • 1 tsp olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, finely chopped
  • 400g tin of chopped tomatoes
  • 1 tbsp harissa paste
  • 400g can chickpeas, drained and rinsed
  • 350g peeled pumpkin, cut into 2.5cm cubes
  • 2 preserved lemons, diced
  • 1 tsp salt
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
  • 50g couscous mixed with 65ml of boiling water per person

METHOD

  1. coat the lamb with the black pepper.
  2. Heat the oil in a frying pan and add the meat in batches. Brown all over then put it in the inner pot.
  3. Cook the onions and garlic in the frying pan until they are soft. Add them to the inner pot.
  4. Add the tomatoes, harissa, chickpeas, pumpkin, preserved lemon, mint and coriander and bring to the boil.
  5. Put on the lid and turn down to a simmer and cook for 5 minutes.
  6. Turn off the heat and place the inner pot into the insulated outer pot.
  7. Put on the lid and thermal cook for a minimum of 4 hours.
  8. 10 minutes before you are ready to serve add the couscous to boiling water. Give it a good stir and cover.
  9. Serve the lamb on a bed of couscous.

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