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Thread: Lamb Harissa page

  1. #1
    pjgh's Avatar
    pjgh is offline Senior Member
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    Lamb Harissa



    Harissa is a hot Tunisian paste used in tagine.

    Red chilli peppers, garlic, cumin, coriander and caraway ground into a paste. Rose petals can be added for a really fragrant blend.

    Don your Fez! To the kitchen ...

    living in the ice age: Lamb Harissa

  2. #2
    DeilaMiah's Avatar
    DeilaMiah is offline Senior Member
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    Paul.

    I have everything but the lamb (kind of hard to get in El Paso Texas!!!). Do you think a nice pork chop would do in this recipe?
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  3. #3
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    Hmmm ... can't see North Africans eating pork, but give it a go. The key thing is to pick a meat the needs tenderising for the marinade and one which likes a slow cook. Beef would be better. Brisket?

  4. #4
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    DeilaMiah is offline Senior Member
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    How about a blade roast? I have one in the freezer.
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  5. #5
    pjgh's Avatar
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    I'm not quite sure what one of those is, but a quick google tells me it's one for slow cooking. We'll know the cut by different names. Yes, that'll do lovely! The marinade does most of the "cooking" for you, tenderising the meat.

  6. #6
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    Mother of God you make some amazing food. I'll have to give this one a try. My wife loves harrisa and we actually have some in the frige. A perfect excuse to eat lamb

  7. #7
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    Awesome! Gonna make this on Friday or Saturday. And canio6 is correct... you make some HELLA licious foodstuff! I was up until 3AM this morning surfing through 61 pages of food porn! ***drool***
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  8. #8
    pjgh's Avatar
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    Thanks, guys ... I love cooking and hope this lives up to your expectations. If it doesn't ... more chilli!

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