Make this slow-cooked harissa lamb shoulder in advance and keep it in the freezer. It goes beautifully with the Middle Eastern zhoug dressing.
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Serves
4
Lamb Shoulder
White Onions
Lemon
Orange
Garlic Cloves
Ground Cumin
Cherry Tomatoes
Water
Harissa
Giant Couscous
Olive Oil
FOR THE ZHOUG:
Fresh Mint
Fresh Coriander
Green ChilliÂ
Olive Oil
Serves
4
Lamb Shoulder
White Onions
Lemon
Orange
Garlic Cloves
Ground Cumin
Cherry Tomatoes
Water
Harissa
Giant Couscous
Olive Oil
FOR THE ZHOUG:
Fresh Mint
Fresh Coriander
Green ChilliÂ
Olive Oil
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Step 1.
Dice the lamb into 3cm chunks. Halve and finely slice the onion. Peel half of the lemon skin using a vegetable peeler, with as little pith as possible, then do the same with the orange.
Step 2.
Add 3 tbsp of olive oil to a heavy bottomed pan over a high heat. Season the lamb with salt and pepper, then fry in batches until deeply golden and set aside.
Step 3.
Reduce the heat to medium and cook the onions in the lamb fat with a big pinch of salt for around 10 mins until golden, then add the garlic and cumin. Cook for 1 min then add in the tomatoes, â…˜ of the water, lemon rind, orange rind and harissa. Pop the lamb back in.
Step 4.
Cover with a lid. After 1 hour 30 min, add the giant couscous. Add the remaining water and cook for another 30 mins. Squeeze in the juice of the orange.
Step 5.
In the meantime, make the zhoug. Deseed the green chilli and throw in a blender with half the coriander and mint, holding back a few leaves of coriander and mint for garnish. Add the olive oil to the blender and blitz. Juice in the lemon (the one you peeled for the lamb), mix to combine and season with salt and pepper to taste.
Step 6.
Serve up the stew topped with the zhoug and a few coriander and mint leaves.
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