6 Pieces
Collection: Middle Eastern
Shared By Katie Heathershaw

Middle-Eastern Harissa Lamb Salad With Roasted Cauliflower And Baby Carrots - The Brick Kitchen

Ingredients

  • 4 hind lamb shanks
  • salt and freshly ground black pepper
  • a couple of tablespoons of olive oil
  • 1 onion, roughly chopped
  • 1 stick of celery, roughly chopped into 1 cm pieces
  • 1 carrot, peeled and chopped into 1 cm pieces
  • a couple of sprigs of thyme
  • 2 bay leaves
  • 1.5 - 2 litres of veal, beef, or lamb stock (homemade if you have it, but I just used store bought and it still worked beautifully!)
  • 2 tablespoons harissa paste (see recipe below)
  • 1 cup natural yoghurt
  • 1 cup coriander leaves
  • ½ teaspoon cardamom seeds, crushed with a mortar and pestle
  • salt to taste
  • 1-2 tablespoons lemon juice
  • ½ cup extra virgin olive oil
  • 50ml red wine vinegar (just under ¼ cup, or 3.5 tablespoons)
  • 20ml pomegranate molasses (1 tablespoon)
  • sea salt and freshly ground black pepper
  • 30-40 baby carrots (I used 2 bunches)
  • head of 1 medium-large cauliflower, cut into florets
  • olive oil and ground salt and pepper
  • 1½ cups broad beans
  • 2 small fennel bulbs, sliced very thinly
  • ¾ cup coriander leaves
  • ¾ cup mint leaves
  • seeds of ½ a pomegranate
  • 100g feta, crumbled
  • 1 teaspoon sumac
  • pomegranate dressing (above)
  • coriander yogurt (above)
  • ½ cup harissa, thinned with a tablespoon of olive oil (recipe below)
  • 2 red capsicums, roasted, skinned, seeded adn roughly chopped
  • 3-4 fresh chillies, chopped (seeds optional)
  • 2 tablespoons finely chopped or minced fresh garlic
  • ¾ cup chopped coriander leaves, stalks and roots
  • ½ cup mint leaves
  • ½ cup parsley leaves
  • 2 tablespoons tomato paste
  • 4 tablespoons brown sugar
  • 1½ tablespoons cumin seeds, toasted in a dry pan and ground
  • 1½ tablespoons coriander seeds, toasted in a dry pan and ground.
  • 1 tsp smoked sweet paprika
  • 50ml (just under ¼ cup) lemon juice
  • 25ml lime juice (just over 1 tablespoon)
  • ½ cup olive oil
  • salt and freshly ground black pepper to taste
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