HARISSA LAMB & CHICKPEAS WITH SAFFRON POTATOES
- Richard Rodriguez
- Jun 8
- 2 min read
Spicy lamb, saffron potatoes soaking up all the juices, topped with salty feta, sweet pomegranate, toasted pine nuts and served with warm flatbreads for mopping up all the bits left behind.
Not Spanish. Not North African. Not traditional. Just me throwing together a load of flavours I like and hoping for the best… turns out it worked 👊
Serves 2 hungry people
Ingredients
1 pack instant noodles
1 red chilli
2 garlic cloves
1 tsp Chinese style salt & pepper seasoning
100g pork mince
1 tbsp gochujang paste
1 tbsp light soy
1 tsp dark soy
1 tsp sesame oil
Optional Garnishes
Fried or soft boiled egg
Spring onions
Sliced cucumber
White or black sesame seeds
Method
Get your noodles on the go. I used @nissin_uk chilli soba noodles. Cook according to the packet instructions, usually only a few minutes.
Before draining, steal some of the noodle water and keep it for later. Drain and run under cold water to stop them overcooking.
While the noodles are doing their thing, roughly chop the chilli and add to a pestle and mortar with the garlic and a pinch of salt. Smash into a rough paste then mix through the salt & pepper seasoning.
Add a drizzle of oil to a pan over a medium heat and add the pork mince along with the chilli and garlic paste. Cook for a few minutes until the pork starts browning and takes on all that flavour.
Add the gochujang, light soy, dark soy and sesame oil and mix together. Add a splash of reserved noodle water and if your noodle packet came with sachets inside, throw them in as well.
Let the sauce bubble away until slightly thickened.
Remove some of the pork mixture and set aside. Add the noodles to the pan and mix with the remaining pork.
Into a bowl, top with the reserved pork, add your garnishes and get stuck in 👊