MOROCCAN LAMB HARISSA TACOS

KAPOW is the punch you get from this gorgeous Moroccan spiced lamb with a hell of kick from the hot harissa paste, comforted by the cool crispy salad and lead into a false sense of security by the garlic mayo with its hidden layer of habanero sauce!

I like to serve all the ingredients in separate bowls to create that wonderful sharing atmosphere which makes conversation over food.

INGREDIENTS

(serves 4/2 tacos each)

FOR THE LAMB

2 lamb loin fillets

1/2 tsp turmeric

1/4 tsp rosemary 

1/2 tsp cayenne pepper

1/2 tsp cumin seeds

1 tsp coriander seeds

1 tsp garam masala

1 tsp smoked paprika

1 tsp sea salt

1 tsp black pepper 

crispy iceberg shredded

1 spanish onion sliced

habanero hot sauce

1 clove garlic grated

mayonaise

FOR THE WRAP

500g 00 pasta flour

10g salt

15g dried yeast

50g olive oil

320ml water

SALSA

6 tomatoes chopped

1 small bunch coriander

1 fresh chilli chopped

1 clove garlic grated

1/2 juice lemon

1 tsp salt

1 small onion finely chopped

FOR THE HARISSA PASTE

(you can buy this from the deli)

6 fresh tomatoes

4 habaneros (scotch bonnets)

1 tsp rose water

2 shallots

1/2 tsp cumin seeds

1/2 tsp caraway seeds

1/2 tsp coriander seeds

2 cloves garlic

 small pinch salt

glug of olive oil

First make the dough, this can be done up to 24hrs in advance or 1 hr before needed, if making in advance pop the dough covered in the fridge to slowly prove min 12hrs, if making as needed leave on the side at room temperature for 1-3hrs.  Place all the ingredients in a bowl and bring together, knead for around 5 minutes, you don't need to add any extra flour, when the dough becomes springy and not sticky shape into a ball, cover and leave to prove.  When ready if using from the fridge divide the dough into 8 and rest for 30 minutes, if from room temperature you can use straight away, roll out into taco disks around the thickness of a pound.  To cook heat a non stick frying pan to a medium high heat and cook for 2 minutes on each side until all puffed up.  Wrap up in a tea towel to keep warm.

Marinate the lamb by mixing all the spices together and rubbing all over the lamb, drizzle with olive oil.  I like to leave the lamb for a few hours, but 30 minutes will be fine. 

Make the salsa by mixing all the ingredients together, season to taste. Mix the hot habanero sauce with the mayonnaise and grated garlic for drizzling or spooning on your taco.  Shred the iceberg lettuce and finely slice the onion and place in bowls for sharing.

 To make the harissa paste skin the tomatoes by putting them in a pan of boiling water for 60 seconds, scoop them out and peel off the skins, next de-seed the chillies and finely chop.  Place a non stick pan on a medium heat and gently toast the cumin, coriander and caraway seeds.  Place the skinned tomatoes, chillies, toasted spices, garlic, salt and shallots into a food processor and blitz until smooth(ish), tip out into a saucepan and simmer until reduced to a medium thickness.  You can keep this paste for months, heat a small jam jar in the oven for 5 minutes until hot, remove and add the harissa paste, pour over a good covering of olive oil and pop the cap, once opened keep in the fridge. 

Lastly cook the lamb, heat a non stick frying pan to a medium high heat and sear the lamb loins for 2 minutes on each side for rare, 3 minutes for medium/rare, leave to rest for 5 minutes wrapped in tin foil to keep warm, slice on the diagonal and serve so that you can load your warm taco bread with salsa, harissa paste, crispy salad, onion, and lots of habanero garlic mayonnaise, then enjoy.