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 arissa is a very spicy and flavorsome red chili pepper-based sauce used throughout North Africa to add extra taste to meat, fish and vegetable dishes too. This is the Arab version of the Italian Diavolicchio, the olive oil in which red chili pepper is infused. This condiment, which is so popular in southern Italy, is further proof of the culinary exchanges between coastal Mediterranean areas.
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Tajin bel - Lham
Lamb stew with harissa sauce
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1 shoulder of boned lamb - 1 onion - 1/2 kg./1 lb. carrots - 4 tablespoons olive oil - 1/2 teaspoon powdered cinnamon - 1 small piece of white ginger or 1 teaspoon powdered ginger - 1 lemon - 1 tablespoon coriander leaves or 1 teaspoon powdered coriander - 12 black olives - salt - pepper.
Harissa sauce: 4 hot chili peppers - 2 cloves garlic - 1 tablespoon coriander leaves or 1 teaspoon powdered coriander - 1 teaspoon cumin seeds - salt.
Pour the oil into a fireproof earthenware recipient, heat and gently simmer lamb chopped into cubes. When the meat has turned light brown, add the chopped onion and gently simmer, add cinnamon, ginger and grated lemon zest; pour hot water into the recipient until the meat is covered, add salt, season with freshly round black pepper and boil for an hour, add carrots cut into pieces, coriander and 1 teaspoon of harissa sauce.
After cooking over a low flame for 45', add olives when almost cooked.
For the sauce, crush the ingredients in a mortar or blend, always adding some water until a smooth and even paste is obtained. Harissa sauce can be bought ready-made in tubes in large supermarkets or at delicatessens.
This very spicy, aromatic sauce is used throughout northern Africa to add flavor to meat, fish or vegetable dishes and is the more exotic relative of the Italian Diavolicchio, olive oil blended with red chili pepper.
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Pinot Nero Alto Adige D.O.C.
Santa Margherita
Ruby red, bouquet of forest fruit with notes of blueberry and blackberry, smooth, harmonious and full taste.
Serve at:
16° - 18° C.
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