Harissa Lamb Knuckle Stew with Chickpea Dumplings

Harissa is a great ingredient for adding depth and complexity of flavor to dishes, whilst also brightening them with some punchy floral notes
Harissa Lamb Knuckle Stew
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Harissa Lamb Knuckle Stew
May 21, 2019
Preparation Time 15 minutes
Cooking Time 1 hour
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

For the stew

4 tbsp olive oil
1kg lamb knuckles, lightly dusted with flour and spinneysFOOD Sea Salt
2 leeks, finely chopped and rinsed
3 garlic cloves, peeled and crushed
3 celery stalks, roughly chopped
3 carrots, roughly chopped
10g sage
2 tins (400g) spinneysFOOD Chopped Italian Tomatoes, with the juice
2 tbsp tomato paste
250ml lamb stock
3 tbsp harissa paste
100g Turkish apricots, roughly chopped
1 tin (400g) spinneysFOOD Chick Peas in Water, drained

For the dumplings

225g cake flour
170g chickpea flour
1 tbsp baking powder
2 tsp smoked paprika
spinneysFOOD Black Pepper
spinneysFOOD Sea Salt
60g cheddar cheese, grated
1 cup sweetcorn, frozen
½ cup spinneysFOOD Fresh Coriander, finely chopped
1 long red chilli, chopped

METHOD

  • 1

    Heat the olive oil in a slow cooker or large saucepan over a medium heat. Brown the dusted lamb knuckles in the pot in small batches, making sure all sides are caramelised – about 5 minutes per batch. Set aside

  • 2

    In the same pot, sauté the leeks, garlic, celery and carrots until the leeks are translucent and the carrots have browned

  • 3

    Add the sage and sauté for 2 minutes

  • 4

    Add the lamb knuckles and the rest of the ingredients, except for the apricots

  • 5

    Lower the heat, cover and leave to simmer for 1 hour. Then add the apricots and cook for a further hour or until the lamb knuckles are tender

  • 6

    While the stew is cooking, preheat the oven to 200°C, gas mark 5

  • 7

    ombine the cake flour, chickpea flour, baking powder, paprika, buttermilk, salt and pepper, cheese, sweetcorn, coriander and chilli in a bowl. Place spoonfuls of the mixture onto the lamb stew and bake, uncovered, for 15-20 minutes or until cooked through and golden

  • 8

    Serve immediately

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