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Lamb steaks with chick pea mash
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Delicious Moroccan flavours.
Serve harissa with meat and vegetable tagines; stir into marinades for pork and lamb; or rub onto firm white fish before cooking
This dish will taste at its best alongside a juicy red with a hint of spice on the finish such as the Fish Hoek Shiraz, Western Cape, South Africa.
Typical values per serving:
This recipe was first published in December 2009.