Harissa (Thermomix)

Ingredients

1.75kg lamb meat
1” Ginger
5 Shallots
400g Quaker oats
800g water
½ tin evaporated milk
½ tsp White pepper
3 Tbsp AP flour
450g ghee
1 small packet saffron
¾ tsp turmeric powder

1½ tsp rose water

Salt to taste

Tied spices
2 Tbsp coriander
½ tsp jintan manis
¼ tsp jintan putih
5 cloves
5 Star anise
1-2 biji nutmeg
10 cardamoms
½ inch cinnamon

Mixed spices (Wash, dry, lightly fry & grind till fine)
3 Tbsp coriander
½ Tbsp jintan putih
¾ Tbsp jintan manis
14 cloves
¾ ” cinnamon
3 biji bunga lawang
3 biji buah pala
¾ tsp turmeric
30 cardamom

Method

1. Cut lamb meat in cubes & wash with ginger slices.
2. Wash & tie in bundle “tied spices” & boil with lamb pieces together with shallots & sliced ginger until tender, then shred fine. (30 min, 100°C/Reverse/Speed Spoon)
3. Add oats to water to soak, then warm over medium heat, stirring all the time (8 min, 70°C/Reverse/Speed Spoon). Add the milk & keep stirring till warm (3 min, 70°C/Reverse/Speed Spoon).
4. Add in the lamb, white pepper & cook, stirring until incorporated over medium low flame (20 min, 80°C/Reverse/Speed Spoon). Do not berkerak.
5. Sprinkle mixed spices slowly, making sure it’s evenly distributed, stirring continuously (5 min, 80°C/Reverse/Speed Spoon).
6. If the kambing is not hancur add some water. Keep stirring until the mix likat sedikit.
7. Add in the flour that has been mixed with some water to thicken (3 min, 80°C/Reverse/Speed Spoon).
8. Slowly add in the ghee, the saffron which has been soaked in warm water and strained & sprinkle in the turmeric stirring all the time (5 min, 80°C/Reverse/Speed Spoon).
9. When it’s thick, add in the rose water.
10. When the harissa pecah minyak and leaves the side of the pot, it is ready.