Dinner · Recipe

Moroccan Harissa Lamb with Preserved Lemons & Olives

Serves 4 to 6  ·  Prep 15 mins  ·  Cook 2 hours

Ingredients

• 2 tbsp Segreti Harissa Paste
• Segreti Preserved Lemons (skin only, rinsed and sliced)
• 1 jar Segreti Kalamata Herb Marinated Olives (200g)
• 1kg lamb shoulder, cut into chunks
• 1 onion, diced
• 400ml chicken stock
• 400g crushed tomatoes
• 1 tsp each of cumin, coriander, cinnamon
• Fresh coriander to serve
• Couscous or rice to serve

Method

1. Brown lamb in batches in a heavy pot. Set aside.
2. Sauté onion until softened. Add Segreti Harissa Paste and spices; cook 1 minute.
3. Return lamb to pot. Add crushed tomatoes and stock. Bring to a simmer.
4. Cover and cook on low heat for 1.5 to 2 hours until lamb is tender.
5. Stir through Segreti Preserved Lemon skins and olives in the last 15 minutes.
6. Serve over couscous, topped with fresh coriander.

Tip: Only the lemon skin is used. Remove the flesh first, as the skin carries all the flavour.