4 harissa lamb mint chickpea Recipes

harissa, garlic clove, minced, extra-virgin olive oil, divided, lamb knuckle or bottom roast, chickpeas (garbanzos), drained and rinsed, fresh mint leaves, peel from 1 lemon (use a vegetable peeler), thinly sliced, fresh lemon juice, kosher salt, sliced red onion

extra virgin olive oil, chopped onions, boneless lamb shoulder or 1/2 lb dark chicken meat, finely chopped, ripe tomatoes, diced, tomato paste, sweet paprika, cayenne pepper (to taste) or 1/2 tsp harissa (to taste), saffron thread, salt & freshly ground black pepper, orzo pasta or 1/2 cup fine pearl barley or 1/2 cup couscous, cooked chickpeas, drained (canned are fine), chopped cilantro leaf, chopped flat leaf parsley, dried mint

lamb shoulder, 12 to 15 lb, bone out, rosemary, salt and black pepper, to taste, all-purpose flour, chile powder, ground cumin, canola oil, to cook, garlic , smashed, ginger, minced, onions, large dice, carrots, peeled, large dice, ribs celery, large dice, bay leaves, red wine, soaked chickpeas, drained, honey, naturally brewed soy sauce, water, to cook, harissa, to serve on the side, jasmati rice , rinsed 3 times until water runs clear, water to cook, fresh mint, washed and leaves picked, honey, garlic, extra-virgin olive oil, salt and freshly ground black pepper, to taste, on a very large platter , make a large ring of rice. drizzle the mint puree on the rice. place lamb and vegetables in the middle. pull out the rosemary 1/3 out to resemble a small crown. serve family style with harissa on the side., wine suggestion : brokenwood shiraz 1998