Harissa and lamb tagine
Ingredients
- 1 kg Free range leg of lamb chops
- 2 tbsp Moroccan harissa seasoning
- 3 tbsp olive oil
- 50 g garlic cloves
- 800 g whole peeled tomatoes in tomato juice
- 70 g Sofritto tomato paste
- 2 cups beef stock
- 2 cups water
- 140 g Harissa
- Preserved lemons 2 quarters, chopped finely
- 400 g butter beans in brine
- Roma tomatoes, roasted slowly over the fire with olive oil and seasoning (optional)
- 3 Leeks, chopped
- 2 cloves garlic
- 1 cup Mealie rice
- 3 cups vegetable stock
- 50 g Parmesan, grated
- 1 kg Eureka Mills potbread mix
- 1 tbsp cumin
- 250 g butter
- 375 g seasonal honey
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To prepare the tagine, season the lamb chops with the Moroccan seasoning and the olive oil, heat up a large potjie pot on the fire, brown the lamb chops, add the onions and cook for 5 minutes
- Add the garlic and cook for another 5 minutes.
- Add the tomatoes, sofritto, stock and water, cook for another 5-10 minutes and season.
- To prepare the mealie risotto, fry the leeks and garlic in the olive oil, add rice and vegetable stock, cook like risotto over the fire, add the Parmesan and seasoning when you're ready to serve.
- Prepare the bread as per packaging instructions, heat up a pan on the fire, toast the cumin, add the butter and honey, once the bread is baked pour the butter over the bread.
- Add the roasted tomatoes and the parsley to the lamb tagine and serve with mealie rice and pot bread.
You could enjoy this recipe too
Buy the ingredients
Add to Cart