A Moroccan classic that adds amazing flavour to lamb and beef dishes
From North Africa, through Morocco and down to your kitchen with hot, spicy, earthy and aromatic flavours that work fantastically well with lamb, pork, chicken and oily fish as well as butternut squash, carrots and other roast vegetables. A real change as a seasoning for baked potatoes and potato wedges.
Flavour Pungent and aromatic with mint and garlic coming through first followed by coriander, caraway and cayenne adding a layer to the taste experience. An original and more-ish flavour that's warm, earthy and fresh all at the same time.
Use As simple as a meat rub. Coat your lamb, hogget, mutton or beef with Harissa and pan fry, grill, roast or stew. If you can leave in a refrigerator for 2 to 24 hours prior to cooking this will help the flavours permeate the meat.
Recipe: Harissa Paste You can make an 'on the spot' paste with our Harissa Spice Blend. Simply combine tomato paste (about 4 tablespoons), olive oil (4 teaspoons) and Harissa Spice Blend (1 tablespoon or to taste). You may wish to adjust the quantities to get the right consistency and flavour. Easy and enjoyable to experiment with.
Recipe: Lamb Harissa Stew About the simplest 'throw in the pot' slow cook recipe there is! Using onion, tomatoes and chick peas with about ½-1Kg of lamb or mutton. Visit our recipe page for a simple, slow cook, easy Moroccan Harissa recipe.
Ingredients Garlic, Mint, Caraway, Cayenne Pepper, Coriander, Chillies, Sea Salt. Harissa Spice Blend is produced with herbs and spices imported from more than one country, then blended here in the UK.
Allergy Advice Cannot guarantee free of allergens.
Storage Keep for up to 2 years in cool, dark, dry conditions or until the flavour diminishes. Typically best within 6 months of delivery. Please use by the BB4 date on your package.
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