Thursday, November 17, 2011

Harissa Lamb with Bulgur Wheat

Harissa Recipe:

10 - 12 dried red chili peppers
3 cloves garlic, minced
1/2 tsp salt
2 tbsp olive oil
1 tsp ground coriander
1 tsp ground caraway seeds
1/2 tsp cumin

Harissa Lamb and Bulgur Wheat Recipe:

200g bulgur wheat
1/2 tsp ground cinnamon
1/2 tsp ground cumin
4 tomatoes, quartered and deseeded
75g dried apricots finely chopped
3tbsp extra virgin oil
Finely grated zest and juice of 1/2 orange
2tbsp chopped fresh oregano
12 lamb cutlets, trimmed
1/4 tsp harissa paste

Instructions:

In a large frying pan, toast bulgur wheat and spices for 2 mins until lightly golden. Empty into a large bowl, then pour over enough boiling water to cover the bulgur. Cover with clingfilm and stand for 10 mins.

Finely chop the tomatoes and tip into large serving bowl with apricots,2tbsp olive oil, orange zest and juice and oregano, season well.

Brush both sides of lamb with harissa. Heat remaining oil in pan, fry cutlets for 6 mins, turning once. Cook for 1 min longer each side for well done meat. Set cutlets aside to rest for 1 min.

Use a fork to stir bulgur wheat into the tomato mixture. Check seasoning, divide among four plates and serve with cutlets.

Source: Easy Christmas - Good Housekeeping
Disclaimer: This recipe is for my own record and I have yet to try it.