Homemade harissa

Ingredients

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)

Ingredients

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)

Method

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).

Method

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).

delicious. tips

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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