Lamb and Harissa Stew – [Collaboration] Using Australian Lamb Cubes, I made this comforting tagine-inspired stew which is fuss-free yet so rich in flavour! I loved that the lamb had the right amount of fat and lean meat. Lightly seared the cubes first at medium heat to render out like 30% of the fat, then drain and reserve to use for other things. And even after doing that, there was plenty of fat to go around and in cooking, fat=flavour. After wards, i added sliced onions and, instead of all the ground spices which are typical in tagine, made a simple sub with prepared harissa (since it is just chili and tomato paste with middle eastern spices!). Toasting the paste slightly in the rendered fat helps to bring out its flavours even more. Good quality beef stock, root vegetables, a low and slow simmer, and finish with honey-caramelized date and raisins before serving! Cooked this yesterday but wouldn’t this be perfect for today’s rainy weather? 🤤
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