Mary Berry's Lamb Harissa Recipe

What is Mary Berry Lamb Harissa Recipe?

Mary Berry’s lamb harissa recipe is a flavorful dish that combines tender lamb with the bold, spicy, and slightly smoky taste of harissa paste. This dish is perfect for those who enjoy a kick of spice with succulent lamb.

Table of Contents

What Goes Best with Mary Berry’s Lamb Harissa Recipe?

Couscous or Quinoa: Light and fluffy, these grains absorb the sauce beautifully.
Roasted Vegetables: Carrots, zucchini, and bell peppers complement the harissa flavor.
Flatbread or Pita: Ideal for scooping up the lamb and sauce.
Yogurt Sauce: A cooling cucumber or mint yogurt dip balances the spice.
Fresh Salad: A simple salad of greens, tomatoes, and cucumbers adds a fresh contrast.

Ingredients

1.5 kg (3.3 lbs) lamb shoulder or leg, cut into large chunks
3 tablespoons harissa paste
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
400g (14 oz) canned chopped tomatoes
1 tablespoon tomato paste
300 ml (1 1/4 cups) lamb or vegetable stock
Salt and pepper, to taste
Fresh coriander, for garnish

How to Prepare Mary Berry’s Lamb Harissa Recipe

Instructions

Marinate the Lamb:
- In a large bowl, coat the lamb pieces with 2 tablespoons of harissa paste and 1 tablespoon of olive oil. Let it marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
Sear the Lamb:
- Heat the remaining olive oil in a large pot over medium-high heat. Brown the lamb in batches until golden on all sides, then set aside.
Sauté the Vegetables:
- In the same pot, add the onions and garlic. Sauté for 5 minutes until softened.
Add Spices:
- Stir in the cumin, coriander, and smoked paprika, cooking for 1-2 minutes to release the flavors.
Add Tomatoes and Stock:
- Pour in the chopped tomatoes, tomato paste, and stock. Bring the mixture to a simmer.
Combine Lamb:
- Return the browned lamb to the pot, stirring well to coat in the sauce. Add the remaining harissa paste.
Cook the Stew:
- Cover and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
Adjust Seasoning:
- Taste the stew and adjust seasoning with salt, pepper, or more harissa if needed.
Garnish and Serve:
- Sprinkle fresh coriander over the stew before serving.

Notes

Heat Level: Adjust the amount of harissa paste depending on your spice tolerance.
Cooking Time: The longer the lamb simmers, the more tender it becomes.
Marination: Marinating the lamb overnight infuses the meat with more intense flavors.
Lamb Cuts: You can use lamb leg, shoulder, or even lamb shanks for this recipe.

How to Serve Mary Berry’s Lamb Harissa Recipe

With Couscous: Serve the lamb over a bed of couscous to absorb the sauce.
With Flatbread: Offer flatbread or pita for scooping the lamb and sauce.
With a Cooling Sauce: A yogurt or cucumber dip adds a refreshing contrast to the spiciness of the harissa.
With Roasted Vegetables: Roasted carrots, sweet potatoes, or bell peppers pair beautifully with the dish.

How to Reheat Mary Berry’s Lamb Harissa Recipe

Stovetop: Reheat on low heat in a saucepan, adding a splash of water or stock to loosen the sauce if necessary.
Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
Oven: Reheat in an ovenproof dish at 160°C (320°F) for 20-30 minutes, covered with foil.

How to Store Leftovers of Mary Berry’s Lamb Harissa Recipe

In the Fridge: Store in an airtight container in the fridge for up to 3 days.
In the Freezer: Freeze for up to 3 months in a sealed container. Thaw in the fridge overnight before reheating.

Frequently Asked Questions Regarding Mary Berry’s Lamb Harissa Recipe

Can I make this recipe in a slow cooker?
- Yes, brown the lamb and sauté the vegetables before adding everything to the slow cooker. Cook on low for 6-8 hours.
What can I substitute for harissa paste?
- You can substitute with a mix of chili paste, paprika, and cumin if harissa is unavailable.
Can I use a different cut of lamb?
- Yes, lamb leg, shoulder, or shanks all work well for this recipe.
Can I make this recipe ahead of time?
- Yes, the flavors develop even more if made a day ahead and reheated before serving.
Is it possible to make a milder version?
- You can reduce the amount of harissa paste or use a milder harissa brand.
Can I add vegetables to the stew?
- Yes, vegetables like carrots, bell peppers, or zucchini can be added to the stew for more texture and flavor.
Can I use a different meat?
- You can substitute lamb with beef or chicken, though cooking times may vary.
Can I freeze the leftovers?
- Yes, lamb harissa freezes well. Store in an airtight container and freeze for up to 3 months.
How do I thicken the sauce?
- If the sauce is too thin, simmer uncovered for the last 20 minutes to reduce and thicken it.
What sides can I serve with this dish?
- Couscous, rice, or flatbread are great sides to serve with lamb harissa.