Photo by Emma Boyd
Using Alexandra’s Rose Harissa
2 tablespoons olive oil
2 onions, quartered, finely sliced
5 cloves garlic, finely sliced
800g lamb shoulder or leg steaks, cut into bite-sized pieces
1 tin chickpeas, rinsed and drained
5 medjool dates, pits removed, quartered lengthways
1 cinnamon stick
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon cumin
2 teaspoons freshly grated ginger
3 tablespoons Rose Harissa paste
1 teaspoon sea salt
zest and juice 1 lemon
1 cup coriander, finely chopped
Heat 1 tablespoon of the olive oil in a heavy-bottomed frying pan over a medium heat and cook the onion and garlic until soft and translucent.
Spoon this out into a heavy-bottomed pot with a tight-fitting lid then return the frying pan to the heat and add the remaining tablespoon of olive oil, turn the heat up to medium-high and fry the lamb in batches until browned.
Add this to the pot along with the chickpeas, dates and the cinnamon stick.
In a small bowl mix together the ground coriander, paprika, cumin, ginger, 2 tablespoons of the Rose Harissa paste and salt then slowly pour in 1 cup boiling water, mixing as you go to avoid lumps. Once combined pour this mixture over the ingredients in the pot and mix well. Bring to the boil then reduce the heat, put the lid on and simmer for 2 hours or until the meat is tender.
Remove from the heat and stir in the lemon zest and juice, the coriander and the remaining 1 tablespoon of the Rose Harissa paste before serving. This can also be cooked in a slow cooker and is just as delicious made using beef instead of lamb.
Recipe and photography by Emma Boyd.