Lamb Stew with Harissa

I’m not a big flesh-eater and lamb is really the only meat that I enjoy eating. For some reason it’s quite expensive in Canada which is surprising as it has a climate where you would expect sheep to thrive. Maybe they just prefer the flavour of moose and bison which, I guess, give you more beast for your bullet.


My Neanderthal pestle and mortar for grinding Harissa

Normally I would buy Harissa as a paste but I couldn’t find it here so bought the unground spice mix. I’m sure freshly ground it tastes better but unfortunately we don’t have a pestle and mortar on board. So I had to get back to my inner geologist and come up with an alternative. A nice round lump of granite made a suitable pestle and I found a piece of medium-coarse grained sandstone with a natural dip in it which worked well as a mortar. Very Neanderthal but it did the trick!

Lamb Stew with Harissa and Root Veggies


  • 350g lamb cubed
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp Harissa spice mix
  • 1 tbspn olive oil
  • 1 large carrot cubed
  • ½ medium swede (rutabaga) cubed
  • 1/2 cup beef stock
  • 1/2 can chickpeas (optional)
  • A squeeze of lemon juice


  1. Grind the Harissa spice and mix into a paste with 1 tablespoon of olive oil
  2. Saute the onion in olive oil in the pressure cooker pan. Add the lamb and fry until browned off. Then add the garlic and harissa paste and sauté for another minute
  3. Add the stock, root veggies and chickpeas (if using) and season. Pressure cook for 10 minutes then let it cool down to depressurize
  4. Stir in the lemon juice and thicken with a bit of cornflour if necessary


  1. Sylvia Stewart’s avatar

    Oh yum, and I love that makeshift molcajete!



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