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
ITP Images
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


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


  • 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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