Lamb Meguez Sausage
Print Recipe

Quick Harissa

Course: Snack
Cuisine: Middle Eastern
Keyword: Harissa

Ingredients

  • 1 large red bell pepper
  • 3 large cloves garlic
  • ¼ cup rendered lamb fat or substitute flavorless cooking oil
  • 1 teaspoon ground cumin
  • 1/2 Tablespoon cayenne pepper
  • 1 1/2 Tablespoon Smoked paprika

Instructions

  • Roast the bell pepper on a burner until charred all over, then put in a plastic bag, seal and allow to cool, then peel, de-seed, and coarsely chop. Combine the pepper with the garlic, oil, cumin, cayenne and the smoked paprika in a blender or food processor and puree until very smooth.
  • Transfer the puree to a small pan and cook on medium heat, stirring constantly for 15 minutes, or until the mixture is deeply caramelized, it’s orange color will change to a deep red. Alternately, the pepper paste can be baked in a 350 degree oven for 20-30 minutes being stirred occasionally, until deeply colored.
  • Reserve the harissa, you should have about 3 tablespoons of paste. Meanwhile, put the lamb in the freezer for 15 minutes while you allow the paste to cool. The harissa can be made ahead of time and refrigerated.