Harissa-and-tomato lamb tagine with creamy mielie rice

• 1 kg Woolworths Free Range Leg of Lamb chops
• 2 T Woolworths Moroccan seasoning 
• 3 T olive oil 
• 2 onions, roughly chopped
• 50 g garlic cloves punnet
• 1 x 800 g whole peeled tomatoes in tomato juice 
• 2 x 70 g Woolworths soffritto tomato paste
• 2 cups beef stock 
• 2 cups water 
• 70 g Woolworths harissa paste
• 2 quarters Woolworths preserved lemons, finely chopped
• 1 x 400 g butter beans in brine 
• sea salt and freshly ground black pepper, to taste

Optional: 

• 8 Roma tomatoes, roasted slowly over the fire with 2 T olive oil and seasoning
• 30 g parsley 

For the mielie rice:

• 3 T olive oil
• 3 leeks, chopped 
• 2 cloves garlic, diced
• 1 cup maize rice, soaked 
• 3 cups vegetable stock 
• 50 g Parmesan, grated 
• salt, to taste 

For the pot bread:

• 1 kg Woolworths Eureka mills potbread mix
• 1T ground cumin 
• 3T butter 
• 2T honey

1. To prepare the tagine, season the lamb chops with the Moroccan seasoning and rub with the olive oil. 
2. Heat a large potjie on the fire, brown the lamb chops, add the onions and cook for 5 minutes. Add the garlic and cook for a further 5 minutes. 
3. Add the tomatoes, soffritto, stock and water and cook for 25 minutes. 
4. Add the harissa, preserved lemon and the butter beans and cook for a further 5–10 minutes. Season to taste. 
5. To prepare the mielie rice, fry the leeks and garlic in the olive oil, then add the mielie rice and vegetable stock and cook as you would cook risotto over the fire, adding the stock 1 cup at a time and cooking until absorbed before adding more. Add the Parmesan and seasoning when you’re ready to serve. 
6. Prepare the bread according to package instructions. Heat a pan on the fire and toast the cumin, then add the butter and honey. Once the bread is baked, pour the butter over the bread. Add the roasted tomatoes and the parsley to the lamb tagine and serve with mielie rice and pot bread. 

Getting in the mood for a braai?

SHOP BRAAI ESSENTIALS