Lamb Stew with Harissa Sauce (Tajin bel - Lham)

Slowed cooked lamb is a delicacy prepared in various countries in Northern Africa. A very hearty dish that can be accompanied by plain rice and a fresh salad. Harissa is a very spicy, aromatic sauce used to add flavor to meat, fish or vegetable dishes and is a more exotic version  of the Italian Diavolicchio, olive oil blended with red chili pepper.

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1 shoulder of boned lamb
1 onion
1/2 kg carrots
4 tbsp olive oil
1/2 tsp powdered cinnamon
1 small piece of white ginger or 1 tsp powdered ginger
1 lemon
1 tbsp coriander leaves or 1 tsp powdered coriander
12 black olives

Harissa Sauce
4 hot chili peppers
2 cloves garlic
1 tbsp coriander leaves or 1 tsp powdered coriander
1 tsp cumin seeds


  • Chop the lamb in cubes of about 2-3cm
  • Cut the onion in brunoise
  • Chop the carrots into 1cm thick slices

1. Pour the oil into a fireproof earthenware recipient, or tajin if you want to cook it traditionally, turn up the heat to brown the lamb well.

2. When the meat has turned light brown turn the heat down and add the chopped onion. Add  the cinnamon, ginger and grate the lemon zest.

3. Once the onion has turned transparent pour hot water into the recipient until the meat is covered, add salt, season with freshly round black pepper and boil for an hour.

4. Add the carrot, coriander and 1 table spoon of harissa sauce. Cook for 45 minutes on a low flame.

5. Add the olives a few minutes before it is ready.

For the Sauce:

1. Crush the ingredients in a mortar or blender,  add 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.

Main ingredient: 
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