Lamb Stew with Harissa Sauce (Tajin bel - Lham)

Servings: 6-8
Active time: 45min
Total time: 3hours

1 shoulder of boned lamb
1 onion
1/2 kg carrots
4 tbsp olive oil
1/2 tsp powdered cinnamon
1 small piece of white ginger or 1 tsp powdered ginger
1 lemon
1 tbsp coriander leaves or 1 tsp powdered coriander
12 black olives

Harissa Sauce
4 hot chili peppers
2 cloves garlic
1 tbsp coriander leaves or 1 tsp powdered coriander
1 tsp cumin seeds


1. Pour the oil into a fireproof earthenware recipient, or tajin if you want to cook it traditionally, turn up the heat to brown the lamb well.

2. When the meat has turned light brown turn the heat down and add the chopped onion. Add  the cinnamon, ginger and grate the lemon zest.

3. Once the onion has turned transparent pour hot water into the recipient until the meat is covered, add salt, season with freshly round black pepper and boil for an hour.

4. Add the carrot, coriander and 1 table spoon of harissa sauce. Cook for 45 minutes on a low flame.

5. Add the olives a few minutes before it is ready.

For the Sauce:

1. Crush the ingredients in a mortar or blender,  add some water until a smooth and even paste is obtained. Harissa sauce can be bought ready-made in tubes in large supermarkets or at delicatessens.