Serve with a green salad and a little extra harissa, if you like. Sprinkle over a thick layer of breadcrumbs, then drizzle over the final tbsp of oil before placing in the oven for 30-45 minutes, or until the breadcrumbs are crisp.Ĩ Remove the dish from the oven and leave for 10 minutes, so that all the juices can be soaked up by the chickpeas. Squeeze in a little lemon and push the meatballs and the sausages into the liquid, adding a little more water if it appears dry. At this stage, you can skim away a little lamb fat if you want. Taste the chickpeas and adjust the seasoning if necessary. Brown the meatballs briefly, just to get a bit of colour on the outside, then do the same for the sausages.ħ Remove the pan from the oven and check that the lamb neck is soft (return to the oven if not). Put in the fridge to firm up.ĥ Meanwhile, mix the breadcrumbs with the harissa and oil and put to one side.Ħ Put a frying pan over a high heat and add 1 tbsp of oil. Season generously, mix well with your hands, then shape into about 16 golfball-size spheres. Scoop into a bowl and add the paprika, lamb mince and the chopped coriander leaves. Add the cumin and fennel seeds and crush them lightly. In a pestle and mortar, bash the garlic clove and a generous pinch of salt into a paste. Put a lid on top, then put in the oven for 60 minutes, stirring in the chickpeas after 35 minutes.Ĥ Meanwhile, prepare the meatballs. Add the plum tomatoes and cinnamon stick, then pour in enough water to not quite cover the meat. Leave to soften, stirring occasionally, for around 8 minutes.ģ Turn the heat up to medium-high and stir in the lamb neck and accompanying spices. Add the lamb neck and rub the spices in well, then set aside.Ģ In a large casserole, warm up the oil over a medium-low heat and add the onions, garlic, chopped coriander stalks and pinch of salt. In a pestle and mortar or spice grinder, grind the cumin, coriander and peppercorns, then add to a mixing bowl along with the ginger, turmeric and a few generous pinches of salt. To finish 2 tbsp olive oil 6-8 merguez or other lamb sausages A squeeze of lemon, to taste Harissa, to serveġ Preheat the oven to 180C/350F/gas mark 4. Serves 6-8 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp black peppercorns 1 tsp ground ginger ½ tsp turmeric 2 lamb neck fillets (around 650g), cut into 2cm slices 4 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, chopped ½ bunch coriander, leaves and stalks separated, both finely chopped 400g tinned plum tomatoes, drained and rinsed under water 1 cinnamon stick 3 x 400g tinned chickpeas, drained and rinsed Saltįor the meatballs 1 garlic clove 1 tsp cumin seeds 1 tsp fennel seeds 1 tsp smoked paprika 500g lamb minceįor the breadcrumbs 175g fresh breadcrumbs 2 tbsp harissa 1 tbsp olive oil This French staple is given a spicy twist of North African flavours. Itamar Srulovich and Sarit Packer, Honey and Co (Saltyard Books) Moroccan cassouletĪ veritable lamb feast incorporating meatballs, fillets and sausages, married by a medley of north-African flavours. Bring the lamb to the table and dish it out with a large spoon. Sprinkle with the pomegranate seeds.ĥ Set your table with flatbread, some yoghurt, a bowl of mint leaves to cool, pickled chillies if you want some heat and some cabbage salad for crunch. Add the lemon juice, parsley and vegetable oil and mix well. After 3½ hours, the meat should be really soft and fall away from the bone easily.Ĥ To make the slaw, sprinkle the salt over the shredded cabbage, mix and allow to sit for 10‑15 minutes. Basting is important, as it will help to soften the lamb, so don’t skip doing this. Baste again, re-cover and cook for a further hour. Reduce the heat to 180C/350F/gas mark 4 and cook for 1 hour more. Uncover, baste with the liquid at the bottom of the dish, then re-cover and return to the oven.
Reduce the oven to 200C/400F/gas mark 6 and roast for 1 hour. 3 Once browned, pour in enough water to reach halfway up the lamb joint, then cover the dish.
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