(by Al Brown from his book Stoked)
In the book Al says if you have a good commercial Harissa paste you can use it, or the following recipe which is what he uses
- 2 red capsicums, roasted, skinned, seeded and roughly chopped
- 2 - 3 chopped red chillies
- 2 tbpns finely chopped garlic
- 3/4 cup chopped coriander leaves, stalks and roots
- 1/2 cup mint leaves
- 1/2 cup parsley leaves
- 1 tbpn tomato paste
- 4 tbpns brown sugar
- 1 1/2 tbpns ground cumin seeds
- 1 1/2 tbpns ground coriander seeds
- 1 tbpn Spanish smoked sweet paprika
- 50 ml lemon juice
- 25 ml lime juice
- 100 ml olive oil
- salt and pepper to taste
- 2.4 kg lamb ribs (400g per portion)
- 1 cup chicken stock
- olive oil for brushing
- Harissa Lamb Ribs
- Place all the ingredients except the salt and pepper and lamb in a food processor and blend to form a smooth paste. Taste and season with salt and pepper then refrigerate until required.
- Place the lamb ribs in a dish and add about 1/2 cup harissa. Rub and massage the harissa over the ribs and refrigerate for at least a day for best results. Refrigerate the rest of the harissa paste.
- First Cook of Marinated Ribs
- Preheat the over to 150C.
- Place the ribs in a roasting or braising dish. Add the chicken stock then cover with foil. Place over a high heat on the stovetop to get the heat started around the ribs, then place in the oven.
- Check after 50 minutes then at 15 minute intervals after that until the meat is soft by not completely falling off the bone. Remove from the oven, cool then refrigerate until required if not serving straight away.
- To Cook and Serve
- Heat the chargrill or bbq to a high heat. Bush the lamb ribs with oil and season with salt and pepper. Place on the grill to and allow them to get a bit of extra colour, brushing with extra harissa as you go. Remove when you think they are nicely charred.