1.2kg lamb shoulder, large dice or chops
2 tbsp harissa paste
6 clove of garlic, crushed
2 red chilli, small, chopped or 1 tsp chilli flakes
2 tsp salt
4 tbsp vegetable oil
2 onions, medium, roughly chopped
2 bay leaves
1 tin (400g) chopped tomatoes
125ml white wine
500ml stock (chicken or vegetable)
1 tin (400g) chickpeas, rinsed, drained
¼ cup raisins
Salt flakes, to taste
Black pepper, to taste
1 tbsp lemon, zested
1 tbsp garlic, finely diced
1 tbsp flat leaf parsley, diced
- Mix the harissa, garlic, chilli, salt and 2 tbsp of the oil.
- Rub harissa mix over the lamb and marinate overnight.
- Heat an induction suitable medium casserole dish on medium heat, induction setting 5, for 2 minutes. Then adjust to high heat, induction setting 9.
- Sear the lamb in the casserole dish until well browned, remove and set aside on a plate.
- Add onions, bay leaves and remaining oil and reduce heat to medium heat, induction setting 6. Cook until soft and melting, around 15 minutes.
- Add white wine and increase to high heat, induction setting 8, allow to bubble for a few minutes.
- Add tomatoes and stock and bring to the boil. Remove from heat.
- Preheat oven on conventional at 150°C.
- Cover casserole dish with a lid or foil. Place in the oven on shelf position 2 and cook for 3 hours.
- Remove from the oven then add the chickpeas and raisins. Return to the oven for another 30 minutes.
- Once cooked, remove from the oven and allow to rest for 20 minutes and season to taste.
- Combine the lemon, garlic and parsley together.
- Serve the lamb on a bed of cous cous and sprinkle the gremolata over the top.