Easy Moroccan Lamb Harissa

Our Harissa and Ras El Hanout spice blends have become very popular in a short period of time.  We think it's because of simple recipes like this one that give everyone from new-to-the-kitchen students to busy mums a chance to make something deliciously different without time and effort.



  • 1lb of Lamb (or mutton)
  • 1 Tin chopped plum tomatoes (400g)
  • 1 Tin chick peas (400g)
  • 1 Medium onion
  • 1-2 Tbs of Harissa Spice Blend


Chop and pan fry the onion in olive oil until it starts to caramelise

Cut meat into 1" cubes, add to pot and stir, keep turning to sear and brown the meat but not cook it

Rinse the chickpeas, drain in colander and add to the pot with the can of tomatoes

Bring to the boil, add the Harrisa Spice Blend, reduce to a low simmer, put a lid on the pan

Cook until the meat is as tender as you like, remembering to stir occassionally

Serve with rice, salad, maybe some yoghurt or creme fraiche.  Flatbreads like Naan are good too.  Wonderful on a cold winter weekend.


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