MOROCCON HARISSA

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Meanwhile, here is my Harissa recipe

Moroccan Harissa

This traditional spice mix is used to flavour a lot of Moroccan dishes like Lamb Tagine and is like a North African version of an Asian curry paste.

Ingredients

2 red capsicums

6 medium size red chillies

200ml (4fl oz) olive oil

2 tsp cumin seeds

2 tsp white peppercorns

1 sp fenugreek

1 tsp turmeric

1 tsp sea salt

8 cloves of garlic

Method

1. Roll the capsicum and chillies in a little olive oil and blister under a red-hot grill or in a hot oven.
2.  Place in a plastic bag when still hot, seal and leave for ½ hour.
3. Wearing plastic gloves, remove the skins and seeds.
4. Toss the cumin, peppercorns and fenugreek in a very hot dry frying-pan until they give off a strong roasted aroma.
5. Place all ingredients in a blender and puree
6. Place in a jar and cover with a film of olive oil.