A Tunisian Harissa recipe that adds spicy, earthy flavours to slow cooked lamb and beef dishes.
Flavour Chilli, garlic and pepper coming through first followed by caraway, coriander and mint adding a different layer to the taste experience. A hot and more-ish flavour that makes delicious stews and tagines.
Use Simplest as a meat rub; coat your lamb, hogget, mutton or beef with Harissa and grill, roast or stew. If you can leave in a refrigerator for 2 to 8 hours prior to cooking this will help the flavours permeate the meat, a drizzle with olive oil helps too.
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 fun 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 Chilli Flakes, Smoked Paprika, Cumin, Coriander, Garlic, Black Pepper, Sea Salt, Mint, Caraway. Hot Harissa Spice Blend is produced with herbs and spices from more than one country, then blended here in Devon.
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.
Any questions? Please email us firstname.lastname@example.org
Thank you for supporting our little cottage industry, please come say 'hi' Facebook and Twitter!