Ingredients

Lamb steaks trimmed of fat-cut into bite size pieces

1 tablespoon

olive oil/ knob of butter for frying

carrots peeled and sliced into thin rings

large onion-cut in half and diced

garlic cloves-peeled and chopped fine

celery sticks left whole

About 10 dates

1 small teaspoon

Steenbergs organic harissa with rose (a little goes a long way)

1/4 pint

hot water from kettle

Freshly ground black pepper and salt to taste

Salad leaves of choice, pitta, plain yoghurt, pomegranate seeds, pomegranate molasses

Sweet and spicy slow cooked middle Eastern one pot lamb dish that goes well with salad in a warm pitta bread. the lamb just falls apart and melts in the mouth

Serves 4

Method

Fry your lamb, onions, celery and carrots in a pan till browned.
Add garlic, dates and STEENBERGS HARRISSA WITH ROSE to the pan and combine
Transfer to a deep ovenproof dish then add the water( this saves splashing when you transfer from pan to dish) Cover with a lid or tin foil and put in the oven at 170’c for 1 ½ hours till it becomes very tender and easily breaks up.
(While the Ragout is cooking you can prepare the salad and get your bread ready to warm)
When ragout is ready remove celery and discard, Season with salt and pepper to your taste and give it a quick stir before serving.

To serve……

*Mixed Salad Leaves, pitta or flatbread plain yoghurt, pomegranate and pomegranate molasses to drizzle.
Warm your bread, add salad, a large spoonful of the ragout, dollop of yoghurt, pomegranate seeds and finish with a drizzle of the fruity pomegranate molasses.
Any leftovers can be eaten cold for a picnic or lunch the next day
Don’t forget your serviette
enjoy x