Reduce The Heat And Cook

Transfer to a sterilised one-pint glass jar and fill with oil until ingredients are submerged. Refrigerate and top it with more oil after each use. Harissa paste will keep for up to three weeks.For making the main dish heat the oil in a large frying pan. Add chopped onion and sauté on low heat for five to six minutes until softened and translucent.Now add the garlic and cook for another minute. Stir in the harissa paste, chicken and cook until well browned all over. Now add carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.Reduce the heat and cook, uncovered, for 30 to 35 minutes until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Adjust salt if required.Garnish with fresh coriander and serve hot.

One pot mutton stew with Moroccan twistChef’s fusion cuisine creationIngredients½ kg boneless mutton cubes1 onion, chopped1 zucchini, diced12 button mushrooms, diced2 potatoes cubes½ cup black olives, sliced½ cup coriander6 garlic cloves, finely chopped1 tbsp party cooler ginger, finely chopped1 tsp turmeric powder½ tsp black pepper powder½ tsp white pepper powder¼ tsp saffron threads, crumbled½ cup olive oil1 tbsp lemon juiceSalt to tasteMethodWash mutton cubes properly. Cut veggies in required size or shape and set it aside.In a heavy bottom pan or pot, heat olive oil, add garlic, ginger and onions and sauté for few minutes till the onions become translucent.

Now add mutton cubes, turmeric powder, black and white pepper powder and cook for a few minutes. Now cover and cook for 45 minutes to an hour, on low heat or till mutton is 90 per cent done. Ensure that it is not completely done. You can use pressure cooker instead of heavy bottom pan. In that case after sautéing for few minutes add two cups of water and pressure cook for 10-12 minutes.Once the mutton is almost done, add one cup of water, potatoes, coriander and salt.Cover and cook for another five to seven minutes on medium flame. Then add zucchini, olives, mushrooms and two cups of water. Bring to a boil, reduce the heat and cook till vegetables are done.Add saffron and put it on simmer till sauce thickens.Add lemon juice and serve hot.