Food and Travel Magazine | Lamb harissa
Meat is slow-cooked with spices until it falls off the bone, then cooked again in a milky gravy and topped with fried shallots.
Ingredients
- sunflower oil, for deep-frying
- 500g shallots, thinly sliced
- 1kg bone-in leg of lamb
- 12 garlic cloves, peeled
- 11/2tsp salt
- 2tsp ground ginger
- 1tbsp fennel seeds
- 6 whole cloves
- 8cm cinnamon stick
- 10 green cardamom pods
- 6 black cardamom pods
- 6 black peppercorns
- 75g rice flour
- 250ml milk
- 4tsp ghee, to serve
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