Ingredients
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Directions
- For the yogurt sauce, in a bowl mix the yogurt, mint, small diced cucumber, lemon juice, zest, and hot honey. Season with salt and pepper to taste. Refrigerate.
- Cut lamb into 1 inch cubes and season with a pinch of salt. Leave to rest for 10 minutes.
- Small dice the onions and bell peppers and set aside.
- In a small saucepan, combine 2 cups of water with the beef soup base. Place on medium heat and stir until the soup base has dissolved.
- Heat 3 tablespoons of oil in the same skillet. Sweat the vegetables with a pinch of salt for 5 minutes or until translucent. Next add the harissa paste and spices. Cook for at least 2 minutes so the spices can bloom.
- Add back the lamb and combine with the vegetables. Add the chickpeas, tomatoes, and beef stock. Simmer for 10 minutes.
- Transfer everything to a casserole dish and bake in an oven at 300°F for 50 minutes.
- In a small pan, melt the butter and combine with flour to make the roux.
- After the lamb is cooked strain the sauce into a saucepan. Stir in the roux and cook for 2 minutes. Add back the mix to the saucepan and cook on low heat for 10 minutes. Finish with chopped cilantro. Season with salt and pepper to taste. Completely cool down.
- Beat 3 eggs in a bowl. Roll the Sopapilla out on counter top until its doubled in size. Fill each sopapilla with approximately 1 ounce of filling. Fold over into triangles and wash the corners with egg wash. Use your hands to seal the patty and push out as much air as possible. Deep fry the Sopapilla in a fryer at 350° for 3–5 minutes or until golden brown.
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