Following on from my recent recipe for Jamaican jerk chicken with callaloo and rice and peas, Encona Sauces sent me a jar of their new Moroccan Harissa Marinade (£1.99 for 180g) to try out.
Made using chillies and a selection of herbs and spices, harissa is a spicy, fragrant paste used commonly in Middle Eastern and North African cooking as a condiment, or mixed with water or tomato juice to spice up stews, couscous or casseroles.
Although you can make your own harissa ‘from scratch’, using a premade jar saves a lot of time and as it’s so pungent, a little goes a long way.
To prepare the harissa lamb, I followed the recipe printed on the marinade label but rather then cutting the lamb steaks into chunks and cooking it on a skewer, I chose to serve them whole instead.
I was really pleased with how this dish turned out; the marinade tasted authentic and aromatic and it had a good kick to it, without being too spicy.
For the harissa lamb (serves 2):
6-7 tbsp Encona Moroccan Harissa Marinade
300g lamb steaks
2 red peppers
2 red onions
1) Smother the lamb steaks in 6-7 tbsp of Encona Moroccan Harissa Marinade, cover and refrigerate for at least 2 hours (or overnight, to allow the flavours to really soak into the meat).
2) Chop two red peppers and two red onions into chunks and toss together with the lamb in a roasting dish to coat well.
3) Cook for 15-20 mins on 200°C (fan-assisted)/220°C (combination)/gas mark 7 until the meat is cooked to your liking, turning frequently.
4) Serve with couscous and/or any salad you like. I served my harissa lamb with a shop-bought Moroccan couscous and a homemade potato salad made by my housemate in just five minutes using leftover boiled potatoes, sliced spring onions, mayonnaise and wholegrain mustard.
Enjoyed this recipe? Check out what else I’ve been cooking here 🙂
Encona Sauces sent me a complimentary jar of Moroccan harissa marinade for the purpose of this review; however, I was not obliged to write a positive review.