Moroccan Lamb Recipes With Harissa

Moroccan Lamb Stew with Harissa and Garbanzos

WebFeb 7, 2022 · Pour in white wine to deglaze the pot, scraping up all the browned bits at the bottom of the pot. Add lamb, carrots, broth, harissa, …

1. Heat a dutch oven or a large heavy bottom pot over medium-high heat. Drizzle with 2 tablespoons clarified butter, allow the butter to get hot, about 3 minutes. Add carrots, sprinkle with a pinch of salt. Cook until brown and caramelized, stirring occasionally, about 8 - 10 minutes. Transfer carrots to a plate.
2. Combine flour, paprika, coriander, cumin, and salt. Stir until well combined. Toss diced lamb in flour mixture. Drizzle pot with 2 tablespoons of clarified butter. Working in batches brown the lamb and transfer to plate with carrots.
3. Drizzle another 2 tablespoons of clarified butter to pot, add diced onions and ginger. Cook until fragrant, about 3 minutes. Pour in white wine to deglaze the pot, scraping up all the browned bits at the bottom of the pot. Add lamb, carrots, broth, harissa, lemon peel, figs, and tomatoes. Make sure there is enough liquid to cover the lamb. Stir and bring to a boil. Once it comes to a boil, lower to a simmer, cover and cook for 1 1/2 hours. (Stirring once or twice to make sure it doesn't stick to the bottom or dry out.) Add garbanzos, mint, and cilantro. Cover and simmer another 20 minutes.
4. Remove cover and simmer until juices thicken about 10 minutes. If you want it thicker let it simmer longer. If too thick add a bit of water.

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Harissa Roasted Leg of Lamb Recipe Feasting At Home

WebAug 8, 2021 · Instructions. Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. …

1. Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle with salt and bring to room temp for at least 1 hour.
2. Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny). Taste for heat, adding more harissa paste to taste.

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