Makarouna (Tunisian Lamb and Harissa Pasta)

Ingredients

• 600 g lamb shoulder, cut into 4 cm pieces
• 3 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic, crushed
• 3 tbsp harissa
• 3 tbsp tomato paste
• 2 tsp caraway seeds, crushed in a mortar
• 1 tsp ground coriander
• 1 tsp paprika
• 2 potato, peeled and quartered
• 1¼ l water
• 400 g penne
• 1½ tsp salt
• ½ tsp black pepper
• 40 g Parmesan, finely grated

Method

1. 1.

   Brown the lamb in batches — Heat the olive oil in a large heavy pot over high heat and brown the lamb in two batches, 4-5 minutes each, until every piece has a dark crust. Crowding the pot steams the meat, so give it room. Lift the lamb out onto a plate.

2. 2.

   Fry the harissa base — Lower the heat, add the onion to the same pot and cook for 6 minutes until soft, scraping up the browned bits. Stir in the garlic, crushed caraway, ground coriander and paprika for one minute, then the harissa and tomato paste and fry for 3 minutes, until the paste darkens and a brick-red oil separates at the edges.

3. 3.

   Braise the lamb until tender — Return the lamb with any juices, pour in the water, season with the salt and pepper and bring to a simmer. Cover and cook for 60 minutes, until the meat pulls apart easily and the sauce has gone a deep rust colour.

4. 4.

   Cook the potatoes through — Add the potato quarters and simmer uncovered for 15 minutes, until a knife slides through them without resistance.

5. 5.

   Cook the pasta in the sauce — Tip the penne straight into the pot, adding a little boiling water if the pasta is not just covered. Cook for about 12 minutes, stirring often so nothing catches on the base, until the pasta is al dente and the sauce clings rather than pools.

6. 6.

   Rest before serving — Take the pot off the heat and let it settle for 5 minutes — the pasta drinks up the last of the sauce. Check the salt and serve in deep bowls with the grated Parmesan.