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Lamb harissa
Serves 10-12 as part of a sharing meal Sauces and accompaniments
Ingredients
- sunflower oil, for deep-frying
- 500g shallots, thinly sliced
- 1kg bone-in leg of lamb
- 12 garlic cloves, peeled
- 11/2tsp salt
- 2tsp ground ginger
- 1tbsp fennel seeds
- 6 whole cloves
- 8cm cinnamon stick
- 10 green cardamom pods
- 6 black cardamom pods
- 6 black peppercorns
- 75g rice flour
- 250ml milk
- 4tsp ghee, to serve
Method
Pour oil into a deep, heavy-based pan to a depth of 8cm. Set over a medium heat and heat to 180C on a cook’s thermometer. Or drop in a tiny piece of bread: if it sizzles and browns in 15 seconds, the oil is hot enough.
Carefully add the shallots to the pan and deep-fry until crispy and brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
Put the lamb in a large pan. Add 2.5 litres water and cook over a low heat for 3–4 hours or until the meat falls away from the bone. Skim and discard any scum that rises. When clear, add the garlic, salt and all the spices.
Strain the cooking stock from the meat into a jug, discarding the whole spices. Remove the flesh from the bones and set the meat aside to rest.
Whisk the rice flour into the stock, then pour it back into the pan over a low heat. Add the milk and the lamb and cook for at least 1 hour, stirring frequently, until the gravy is smooth. Allow to rest for 5-10 minutes. Heat the ghee, then pour over the lamb and garnish with the shallots.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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