We love making Moroccan inspired dishes at our home, those fragrant pungent spices, meltingly tender meat, the combination of the sweet and savoury flavours makes authentic food from this region a comfort and joy to eat. This dish always transports me to a different place, admist the mechoiu, bustling streets, smells of spices in the air and wafts of Moroccan eateries lingering in the streets. Its easy enough to make at home, great for a sharing supper..
PrintRose Harissa Moroccan Lamb & Flatbreads
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
A comforting Moroccan inspired dish featuring tender lamb infused with rose harissa, served with fluffy flatbreads, fresh pomegranate, and yogurt.
Ingredients
For the lamb:
- 400 g (14 oz) stewing lamb, cut into pieces
- 1 tablespoon butter or smen
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- 2 tablespoons rose harissa, plus extra to serve
- 4 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 medium onion, diced
- Water, to just cover the meat
For the flatbreads (makes 4–6):
- 1 cup (125 g) plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon sumac (or a pinch of dried chilli flakes, or both)
- 1/4 teaspoon salt
- 1/2 cup (120 g) plain yoghurt
- 1 tablespoon neutral oil, for the pan
To serve:
- Plain yoghurt
- Fresh pomegranate seeds
Instructions
- Preheat the oven to 180°C (350°F / gas 4). Place the lamb pieces in a large bowl or zip-lock bag. Add the butter, cumin, coriander, salt, a few good pinches of pepper, the rosemary, thyme, and rose harissa. Add the smashed garlic cloves and toss well so the meat is thoroughly coated. Marinate for at least 30 minutes, or overnight in the fridge for a more intense flavour.
- Heat the olive oil in a casserole dish or oven-safe pot over medium-high heat. Add the marinated lamb and sear until lightly browned on all sides, about 5 minutes. Remove the lamb and set aside.
- In the same dish, fry the diced onion until softened, about 3–4 minutes. Return the lamb to the pot, stir to combine, and add enough water to just cover the meat.
- Cover the casserole and cook in the preheated oven for 50 minutes to 1 hour, until the meat is very tender and falls easily off the bone.
- While the lamb cooks, make the flatbreads. In a bowl, mix together the flour, baking powder, sumac (or chilli flakes), and salt. Add the yoghurt and mix, then knead briefly on a lightly floured surface until a smooth dough forms. Divide into 4–6 balls.
- Heat a dash of oil in a frying pan over medium heat. Cook each flatbread for 2–3 minutes per side until lightly golden and puffed. Keep warm.
- To serve, place the warm flatbreads on a plate and spoon the harissa lamb over the top. Sprinkle with pomegranate seeds and add a dollop of yoghurt and an extra spoonful of rose harissa on the side. Serve with salad if you like.
Notes
For a deeper flavour, marinate the lamb overnight in the fridge. The flatbread dough is very forgiving — if it feels dry, add a teaspoon more yoghurt. Leftover lamb keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 80
Hi Juliette,
You can purchase it online here http://www.britsuperstore.com/acatalog/Belazu.html
or
http://www.mybelazu.com/shop/buy/rose-harissa-paste.html
I use the belazu brand of harissa, Rose Petals are one of over forty spices added to give this paste its complex and spicy taste. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat, hope you are able to get hold of some!
What is rose harissa and where can I buy it in Los Angeles, Calif.