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.  harissa-lamb-stew-1-of-1-6On 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.


Harissa Lamb Stew - Temder Lamb Chuck Steaks are stewed until tender with North African spice Harissa