Harissa leg of lamb with hibiscus & cumin salt from Africana: Treasured Recipes and Stories from Across the Continent (page 132) by Lerato Umah-Shaylor

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Golden chermoula & yoghurt dip; Herb salad with hibiscus & pomegranate; Saffron potatoes & peas with ras el hanout

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for lamb stock. You may use the Red harissa recipe on p. 258. Marinate lamb for a few hours or overnight.

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