Harissa Lamb Stew
I’m always looking for new ways to cook stews. I make a lot of stews and sometimes I need to switch it up a bit. I picked up a jar of harissa at World Market and instantly thought of making a lamb stew. Harissa is a hot pepper paste from North Africa and is also available in a spice blend which has dried chilis, coriander, cumin and lemon – it goes really well with meats. 
On a recent trip to the farmer’s market I discovered lamb chuck shoulder steak and thought it would be perfect for stewing. This cut of lamb has a bit of bone, a bit of fat and has a ton of flavor – the harissa complemented the gamey flavor of the lamb really well.
Harissa Lamb Stew
4 Lamb shoulder chuck steaks
1 tbsp harissa spice
1 tbsp green seasoning
1 tsp salt
3 tsp olive oil
1 small red onion
3 carrots, chopped
3 roma tomatoes
3 cloves garlic
1 bay leaf
1/2 tsp black pepper
Place lamb in a bowl and season with harissa, green seasoning and salt. Let marinate for an hour. In a wide heavy bottom pot over medium heat, add oil. When oil is hot add lamb in a single layer and brown lamb by cooking for 6 minutes per side. While the lamb cooks, add tomatoes and garlic cloves to a blender and puree then set aside.
Add carrots and sliced red onions to the pot and cook for about 3-5 minutes, just until they brown a bit. Add tomato puree and scrape the bottom of the pot to loosen the brown bits then cook for 5 minutes. Add water, bay leaf and black pepper and bring to a boil. Cover pot and turn the heat down to low. Cook for 40 minutes covered then 10 minutes uncovered so that the sauce can reduce and thicken. Remove from heat and serve warm.
I’m making this next weekend; already have tomorrow’s dinner planned. But, mine will go into 350-degree oven after I’ve added the liquid and it has come to a boil. Looking forward to making this.
Dear Jehan:
I think you need to be a little more specific with your recipes.
For instance, with the above recipe, where is the lamb while I add carrots and sliced red onions.
Am I to assume that the Lamb is still in the pot? if so, how do I brown the carrots and the onions? When I add tomatoes, how do I scrape the bottom of pan to release brown bits, if the lamb is still in the pot?
If I am to assume that the lamb is out of the pot, at what point do I return it to the pot? After the tomato is added and or after the water is added.?
I love your blog and I read all the time. But sometimes your recipes are lacking in specificity…which can make a big difference in the outcome of the meal.
Thanks
Thank you for your input Kim, I will take that into consideration.
Thank you for your input Kim, I will take that into consideration. To answer your questions, the lamb remains in the pot, the onions and carrots are added to the pot. If the lamb needs to be removed from the pan then I will specify in the recipe. You brown the carrots and onion by making sure its in direct contact with the pot and let it cook until it browns on one side, the turn it to allow it to brown on all sides. The lamb never leaves the pot. Everything is added in steps to the pot. I hope that helps.
Thank you!
Yes it does.
please please post a recipe for the harissa paste. i am a half austrian half american… but my best friend is from guyana and i am a big big fan of west indian and african fiction and stuff relating to it. i am also a caribbean south american latin west indian and west african food nut, actually, i lie, i love it all and i aim to open a roti and doubles shop with cassava pone, salara, pine tarts and trini gulab jamoon for desert. thank you for being on the web yo.