- 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)
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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