- August 2013
- Makes 1 jar
- Takes 20 min to make, 10 min to cook
Homemade harissa is much better than the shop bought stuff. This spicy chilli paste will last for up to two weeks in the fridge.
- 84kcals (per 100g)
- 75g (0.9g saturated)
- 0.4g (0.3g sugars)
- 12 fresh red finger-length chillies
- 1½ tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- 4 fat garlic cloves (central core removed if necessary – see tip), roughly chopped
- ½ tsp sea salt flakes
- 2 tsp tomato purée
- 2½ tsp lemon juice
- 1 tbsp light olive oil
- 7 drops rosewater (optional)
- Cook the chillies on the barbecue for 10 minutes, turning, until the skins blacken and the flesh is tender. Transfer to a plastic food bag to steam and cool.
- Remove the stalk and peel the chillies (rubber gloves might be wise). Split lengthways, scrape out the seeds with a knife and discard. Don’t rinse the chillies – you’ll lose the smoky flavour. Set aside.
- Toast the coriander, cumin and caraway seeds over the heat in a dry frying pan until fragrant, making sure they don’t burn, then work to a fine powder in a pestle and mortar or spice grinder. Add the chillies, garlic and salt, then grind to a fine paste. Stir in the remaining ingredients, then set aside for at least 1 hour before using (see tip).
Make the harissa first, so the flavours mingle while the lamb cooks. This fiery paste can be turned into a more mellow dip by stirring through natural yogurt. The harissa will keep for up to 2 weeks in an airtight jar in the fridge.
If the garlic is slightly sprouting, remove the green central core, which can give it a bitter tang.
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