Description
Tender lamb shoulder slow-cooked in a rich, smoky harissa sauce with caramelized onions and warm spices. This North African-inspired dish is bold, comforting, and full of deep flavor.
Ingredients
Scale
- 2 pounds (900g) lamb shoulder, cut into large chunks
- ¼ cup harissa paste
- 2 medium yellow onions, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups beef or lamb stock
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh mint or parsley
Instructions
- Preheat oven to 325°F (160°C). Place a Dutch oven on medium heat.
- Season lamb chunks with salt and pepper. In a small bowl, mix harissa paste, tomato paste, cumin, and coriander.
- Heat olive oil in the pot. Sear lamb until browned on all sides. Remove and set aside.
- Add onions to the same pot. Sauté until soft. Add garlic and spice paste. Cook for 2 minutes.
- Pour in stock and add the cinnamon stick. Stir to combine.
- Return lamb to the pot. Cover and transfer to the oven. Braise for 2½ to 3 hours until fork-tender.
- Uncover and rest for 10 minutes. Skim fat and stir gently.
- Garnish with chopped herbs. Serve hot with couscous, rice, or flatbread.
Notes
- Sear lamb first for maximum flavor.
- Use high-quality harissa for best results.
- Adjust spice level by varying the amount of harissa paste.
- Leftovers are great for wraps, rice bowls, or sandwiches.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 690mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 115mg