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Lamb Shoulder with Harissa and Lamb Stovies

Slow-cooked harissa-spiced lamb shoulder served with hearty stovies made from lamb belly, potatoes, onions, and fresh aromatic herbs.

DinnerLambMain CourseSpicySlow Cook
Estimated Nutrition
Calories
1973.4
kcal / serving
11840.4 kcal total
Carbs
80.4g
per serving
482.4 g total
Fat
127.6g
per serving
765.8 g total
Protein
123.7g
per serving
742.2 g total
Cook Time
360
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
200
g
Harissa Paste
Dairy
250
g
Butter
Unsalted
Fruits
1
piece
Lemon Juice
Juice only
Liquids
300
ml
Lamb Stock
Strong
Meat
2.5
kg
Lamb Shoulder
1
kg
Lamb Belly
Skinned and cut into 2cm dice
NutsSeeds
1
tsp
Caraway Seeds
Toasted and ground
3
tsp
Coriander Seeds
Toasted and ground
6
tsp
Cumin Seeds
Toasted and ground
1
head
Garlic
Cut in half
1
bunch
Rosemary
Few sprigs
1
bunch
Thyme
Few sprigs
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
6
piece
Bay Leaves
100
g
Thyme
Sprigs
20
g
Curly Parsley
Chopped
10
g
Tarragon Leaf
Picked
20
g
Chives
Finely chopped
1
g
White Pepper
To taste
OilsFats
3
tbsp
Rapeseed Oil
Other
1
tbsp
Honey
Vegetables
3
piece
Onions
Cut in half
600
g
Onion
Finely chopped
50
g
Garlic Purée
2
kg
Potatoes
Floury, peeled and cut into 0.5cm dice

Method

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