Baked Harissa Lamb Stew

Tender lamb in a harissa spiced sauce that melts in your mouth. This stew comes together in one pan in the oven. Serve it with roasted veggies such as asparagus and lemony rice pilaf for a delicious and comforting meal.

What is in this stew?

This lamb stew gets its robust flavor from the harissa sauce. Here’s the list of all of the ingredients that you will need to make this delicious dish:

• lamb: bone-in lamb cut into cubes adds the most flavor however, feel free to use boneless lamb if that is what you have and/or prefer.
• Harissa Sauce: use store-bought or homemade. Be careful with store-bought sauce as some of them are very spicy.
• garlic cloves: there’s already lots of garlic in the harissa sauce but, i still like to add a few more cloves for extra flavor.
• ground cumin: pairs well with lamb
• ground coriander: is also in the harissa yet some more is added for extra flavor.
• tomatoes: use fresh or canned. I usually add canned tomatoes that I have pureed until smooth. If using fresh tomatoes, grate them first.
• sundried tomatoes: add sweetness and depth of flavor to the sauce.

What is Harissa?

Most of the flavor in this stew comes from the harissa sauce. Harissa is a North African sauce that is packed with flavor and a little kick of heat. Making it at home to control the level of spiciness and use it as a marinade, a dip, or to add lots of flavor to your favorite dishes. It’s made with roasted red peppers, garlic, crushed red pepper flakes, coriander, and cumin. I ahem a recipe for it right here.

What to serve with the stew

This hearty stew pairs well with roasted vegetables and lemony rice pilaf. A side salad can also be served with some tzatziki sauce. Any of the following will taste delicious served with this stew:

• Mediterranean Rice Pilaf
• Roasted Asparagus
• Salad
• Lemony Roasted Potatoes
• Tzatziki
• Pasta
• Greek Lentil Tabbouleh Salad
• Toasted Bread

The best cut of lamb for this stew

Since this stew bakes for a long time in the oven, lamb with the bone is great in this recipe. Oftentimes, we buy an entire lamb and have it cut into pieces for stews. However, boneless lamb meat can be cubed and used with great results.

How to put the meal together

All of the ingredients for this stew come together in one baking pan. Toss everything, cover with parchment and then foil, and bake until the lamb is tender. This usually takes 1 and 1/2 to 2 hours depending on the age and quality of the lamb. In the last hour, place asparagus on a baking tray and drizzle it with olive oil. Season with salt and pepper and roast for about 20 minutes or until it is fork-tender.

Next, make the Mediterranean Rice Pilaf.

How to make Mediterranean Rice Pilaf in the Rice Cooker

I love making rice in my rice cooker. The rice comes out perfect every time and I never have to worry about burning it or overcooking it. My favorite rice cooker (the one that I have used for many many years) can be purchased right here. (affiliate)

It is easy to use, easy to clean, and doesn’t take up too much space either. This recipe can be made in a pot on the stovetop as well by following this recipe right here.

To make the Mediterranean Rice Pilaf in the rice cooker:

• Turn the rice cooker on and press the “flash rice” button.
• Add the butter and the fide (vermicelli) noodles. Cook them for about 6-7 minutes or until toasted and golden. Stir often so that they don’t burn.
• Add the rice, lemon juice, broth, and seasonings.
• Switch the setting to white rice and wait until it is ready.
• Fluff the rice with a spatula or a fork and serve.

I love that the rice cooker keeps the rice warm without overcooking it. I recommend to fluff the rice often to keep it nice and light.

Watch the Video here

I hope that you give this recipe a try and let me know what you think. Share delicious meals with your loved ones to create beautiful long-lasting memories. Kali Orexi and I will be back soon with another recipe worth sharing.

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Baked Harissa Lamb Stew

Yield: serves 6

Tender lamb in a harissa spiced sauce that melts in your mouth. This stew comes together in one pan in the oven. Serve it with roasted veggies such as asparagus and lemony rice pilaf for a delicious and comforting meal.

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Ingredients

• 2-2 and 1/2 pounds lamb cut into pieces
• 1 onion, finely chopped
• 10 ounces (283g) harissa sauce
• 16 ounces canned tomatoes
• 5 garlic cloves
• 3-4 sundried tomatoes packed in oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper to taste
• 1 teaspoon dried crushed oregano
• parsley for garnish
• Serve with: roasted asparagus and Mediterranean Rice Pilaf

Instructions

Preheat the oven to 475 °F, 250 °C.

Place the lamb in a baking pan.

Place the harissa, garlic cloves, canned tomatoes, and the sundried tomatoes in a blender and puree until smooth.

Pour the sauce over the lamb. Add the seasonings and the chopped onion and mix everything together.

Cover the pan with parchment paper and then with foil.

Bake at 475 °F for 30 minutes and then reduce the temperature to 400 °F. Bake until the lamb is tender. Approximately 1 and 1/2 hours.

Taste and adjust the seasoning if needed. Garnish with chopped fresh parsley and serve.

Notes

Since this stew bakes for a long time in the oven, lamb with the bone is great in this recipe. Oftentimes, we buy an entire lamb and have it cut into pieces for stews. However, boneless lamb meat can be cubed and used with great results.

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