Foot and Fire

As I mentioned earlier, I intend to keep my blog as my recipe treasure chest too. So I am posting the spice that spiced my Moroccan-spiced lamb chunks (pun is enjoyed by me!) I used the Harissa paste to my Morrocan-spiced Lamb Chucks Stew . I made adjustments on the recipe I found because of the chilis that are available in my country, Philippines. So here is my take on this exotic sounding Moroccan mix of spices. 6 Fresh long Chiles locally called Taud-ilahas 6 fresh bell peppers 2 Tbsp cumin powder 2 Tbsp Coriander seeds, ground 1 head garlic, chopped 2 Tbsp Paprika 2 Tbsp Himalayan salt 4 Tbsp lemon juice 2 TBsp Apple cider vinegar 2 Tbsp Tomato Paste 1/4 cup olive oil (or water may be used)  In a blender, place all ingredients and blend until the mixture turns into paste. Note: if using dried chilis, hydrate first before using.

Next to my Gordon Ramsay-inspired Shepherd's Pie, I love this stew. In fact, this is in tie with the farmer as the winning lamb dish during the Episode 2 of our Cook Off. This time, I and my friend Noli had a sheep slaughtered and turned into our kitchen masterpieces. I wanted to replicate this dish, so I am posting it here as I intend to merge my beforesixdiet.blogspot.com here soon. Also, I lost my vegan pizza dough recipe which I memorized and perfected last year because I failed to post it on my blog. Mea Culpa.  This stew has the fruity touch with a dash of chiliness. I just made my own chili paste using the available chili in our market though the real Harissa (see separate post) calls for certain kind of chili with mix of spices used to get that real Moroccan taste.