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Ingredients

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Harissa Lamb

  • Red Peppers 3 pc
  • Olive oil 70 ml
  • Red chilli 15 g
  • Coriander, fresh, chopped for garnish 30 g
  • Garlic, cloves 40 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Whole coriander 5 g
  • Cumin seeds 5 g
  • mustard seeds 10 g
  • Robertsons Cinnamon
    Robertsons Cinnamon
    5 g
    Added to cart: Robertsons Cinnamon
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    50 g
    Added to cart: KNORR Sweet Chilli Sauce
  • Knorr Aromat Original
    Knorr Aromat Original
    10 g
    Added to cart: Knorr Aromat Original
  • Lamb Shoulder Deboned 1.5kg
  • Water 500 ml
  • Knorr Jus
    Knorr Jus
    20 g
    Added to cart: Knorr Jus

Fried Cauliflower

  • Cauliflower 500 g
  • Knorr Original Chicken Breading
    Knorr Original Chicken Breading
    10 g
    Added to cart: Knorr Original Chicken Breading
  • Parsley, Italian 5 g
  • Butter 50 g

Spiced baby spinach

  • Onions 150 g
  • Garlic, crushed 10 g
  • mustard seeds 5 g
  • Dried Red Chillies 2 pc
  • Cumin seeds 2 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Baby Spinach 200g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    150 g
    Added to cart: Knorr Tomato Pronto
  • Butter 50 g

Preparation

  1. Harissa Lamb

    • Preheat the oven 200 degrees Celsius.
    • Wash the peppers and pat dry and place in a roasting dish and rub with the olive oil and roast for 30 minutes.
    • Once the pepper skins are blistering remove from the oven, cover with cling wrap and allow the peppers to sweat for 10 minutes then deseed and peel off the outer skin of the pepper and set aside.
    • In a dry pan toast off the whole spices – coriander, cumin, mustard, star anise remove from the heat and allow to cool.
    • Please all the remaining ingredients including the toasted spices, and peppers into a blender and blend until smooth and stream in the olive oil.
    • Rub the Lamb with the Harissa paste and place in a roasting dish and pour in the water, cover with foil and roast in a preheated oven at 160 degrees for 4 hours then reduce the heat to 120 degrees and cook for 1 hour.
    • Once the lamb has cooked remove from the roasting dish and pour off the remaining liquid. Skim off any excess fat and bring the liquid to the boil and add the 20g of Knorr jus Powder and whisk until combined and simmer on a low heat for 20 minutes.
    • While the jus is simmering shred the lamb and add some of the jus to the shredded lamb and reserve the rest for plating purposes.
  2. Fried Cauliflower

    • Blanch the sliced Cauliflower in Boiling water for 2 minutes strain immediately and refresh under cold running water, drain and set aside.
    • Heat thebutter in a frying pan add the Knorr chicken Breading and stir together. Add the cauliflower and fry off for about 2 to 3 minutes. Finish off with the Italian parsley. Remove from the heat and set aside.
  3. Spiced baby spinach

    • Melt the butter in a frying pan add the onions, garlic, mustard seeds, dried chilies, cumin, Robertson’s Veggies seasoning and fry for 3 minutes.
    • Add the spinach and fry for 5 minutes and then add the Knorr Tomato pronto cook for a further 3minutes. Remove from the heat and set aside.
  4. Plate it up

    • To Create 4 delicious tapas style servings by placing the Spiced baby spinach on a plate or bowl then the lamb with an extra drizzle of jus, followed by the fried cauliflower slices.
    • Deep fried julienne leeks or fried chilies and a sprinkle of micro herbs.