Moroccan · Soup

Grilled Lamb with harissa

This Moroccan Chowder leans on harissa to do the heavy lifting. We grill the Lamb for real depth, then bring it together in one pan.

4.9 from 1,820 cooks

Prep30 min

Cook20 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the harissa elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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