A Delicious Mediterranean Dinner with Harissa Lamb

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Tender lamb in a harissa spiced sauce that melts in your mouth. This stew comes together in one pan in the oven. Serve it with roasted veggies such as asparagus and lemony rice pilaf for a delicious and comforting meal.

Printable recipe: https://www.dimitrasdishes.com/baked-harissa-lamb-stew/

Ingredients:
2-2 and 1/2 pounds lamb cut into pieces
1 onion, finely chopped
10 ounces (283g) harissa sauce
16 ounces canned tomatoes
5 garlic cloves
3-4 sundried tomatoes packed in oil
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste
1 teaspoon dried crushed oregano
parsley for garnish

Instructions
Preheat the oven to 475 °F, 250 °C.

Place the lamb in a baking pan.

Place the harissa, garlic cloves, canned tomatoes, and the sundried tomatoes in a blender and puree until smooth.

Pour the sauce over the lamb. Add the seasonings and the chopped onion and mix everything together.

Cover the pan with parchment paper and then with foil.

Bake at 475 °F for 30 minutes and then reduce the temperature to 400 °F. Bake until the lamb is tender. Approximately 1 and 1/2 hours.

Taste and adjust the seasoning if needed. Garnish with chopped fresh parsley and serve.

Serve with: roasted asparagus and Mediterranean Rice Pilaf
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Comments

Sarah Ahava Fernandez says:

I'm not Greek, I'm a turkish jew, today was Yom Kippur and I made this to break our fast! It was delicious!

John Jacobs says:

I made this dish on the weekend and it came out delicious. Everyone enjoyed it wanted a repeat. I have one question. Can I use the same homemade sauce for Harissa Chicken too? Thanks

Michael Cawley says:

This dish looks absolutely delicious and I intend on cooking this dish this week. Which cuts of lamb did you use?

Also, by the way I used your recipe for the roasted lamb shanks. Absolutely Delicious! Thank you so much!

Keep up the great work!

Mandy Holland says:

Hi my darling and I don’t know if it’s the music that reminds me so much of being back home I thought it back home I’m not even Greek more Irish Italian and Greek and I loved Corfu so much I would wouldn’t of left it if it wasn’t for circumstances but your recipes just bring me back so much and I just adore them and as you’re making lamb casserole with that potato well watch one just before this potatoes or you can use Oreo I just can’t tell you what a joy you are to my soul

Robby Robbins says:

I would watch this woman wash socks.

vkboyz78 says:

Can I cook a lamb with pot ?

Shan T says:

Looks absolutely delicious!

kamal sharma says:

Ohh…..Dimithra uv always been my favourite when it comes to food…..
the harisha chicken dish is just wow !!!
nd this lamb dish is just simple , classy , juicy & superb…. amazing food nd am going to prepare both of these dishes on the week end so cheers…..
and Dimithra please….. please……. please….. keep these kind of lovely receipes coming in so I can relish more of them…..bon appetite 👍

Denny Benz says:

This has become my favorite channel have to catch up to all the rest of her videos yummy

Katie Stegman says:

Do you think the cooking time would be the same for stew beef cut the same size? This whole meal looks incredible!!

Menace To Sobriety says:

Shame to see the western world butcher stuff, harissa is not a sauce. It's always a paste, that was salsa lol. Get yourself a good Tunisian brand or make it yourself if you can find sun dried peppers.

Ayumi Horsfall says:

I used Mutton instead. It took much longer to soften meat. It turned out to be very delicious.

Alex C says:

😍🤤😋

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