Originally Posted by Chef JimmyJ
That is some Beautiful Work! Lamb is a true fav of mine but the rest of the family is not crazy about it. Can you give the general proportions of the spices in the mix? Or are they 1 to 1 of each. Thanks...JJ
BTW...I am interested in the Chicken as well. That is one they all will eat. If you have a recipe for the Harissa as well it would be appreciated....
Cumin,coriander,fenugreek,fennel,black pepper go in as 1 tab each 1/2 tab rock salt helps with the grind.If I was using powdered garlic & ginger ,same deal but mostly I use fresh.Paprika I use about the same. Chilli up to you. Cayenne powder or fresh. I am cautious with cloves,caraway,cinnamon & cardamon so when I make my full all in version of ras el hanout I use 6 cloves, 1/2 tab the others.You can lose the balance& its undetectable until you cook with it then its to late.
I will show the chicken in time but thats the mix all dry spices including the garlic & ginger.Rub chic,skin on with evo then rub in spice mix,let them sit a bit. Then roast in oven baste with juices.A guy like you can see it from here. I wouldn't bother with caraway & cinnamon.
I used to make harrissa commercially until it became a PIA back in the 90s. I also make a really lively little number called zhug only good thing to come out of Yemmen.
Let me dig around for my notes. Harissa is all about the right chilli,dried then rehydrated then start the process.Fresh chilli you get fermentation issues .I always use dry.
Give me a few days. The shop stuff here is dumbed down,people put tomato paste in it &/or binders.I wont use it.