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A real Moroccan treat! So versatile with it's hot, but fresh chilli andmint flavour. It's excellent as a rub on lamb.If you are looking for Harissa paste, then look no further.Simply add oil to achieve the desired consistency.The great thing about having a powder to make the paste is you can make as little or as much as you need.Also the dry spice will keep for much longer than the ready-made pastes.
Try as a rub on meats, add to cous cous or pasta, use to stir fry some veg; it'sgreat in soups and stews;add to cold meats with a little oil for a great sandwich; it'sgreat on roasted spuds and it also will make a great dip if you put it in Greek yoghurt.

Hot & Spicy Harissa Lamb

You will need:

Some top quality lamb chops from your friendly local butcher
A glug of Olive Oil
1 Tablespoon of Nature Kitchen Harissa


Pre-heat your oven to 220° (Gas Mark 7)
Mix your Harissa with a glug of the olive oil to make a paste.
Massage the paste into the Lamb chops (add more Harissa if you like it spicy!!)
Sear the chops in a smoking hot, heavy based pan for 4 minutes either side until they're crispy andbrowned.
Pop them into the oven for around 8 minutes (more or less time depending on how you like it!)

Serve with stuffed peppers andmelted, oozing goats cheese...yummy, food heaven!!

Ingredients:Paprika, Cumin, Fine Sea Salt, Coriander, Garlic, Chilli Flakes, Chilli Powder and Mint.
Suitable for Vegetarians
Gluten & wheat free
Packaged in an area containing nuts & seeds