Serves 4 (small pots)

Ingredients

For the lamb stew

2 red onions
4 garlic cloves
800 g lamb salmon
2 tbsp. BIO PLANÈTE Extra Virgin Olive Oil
2 tbsp. spice mixture Ras el Hanout
1 l vegetable stock
2 tsp. (homemade) harissa
400 g pitted and halved dates
1⁄2 bunch flat-leaf parsley
salt & pepper

For the harissa

300 g red chillies
10 garlic cloves
1 tbsp. salt
1 tsp cumin powder
1 tsp coriander powder
 2 tbsp BIO PLANÈTE Extra Virgin Olive Oil

For the harissa paste

300 g red chillies
10 garlic cloves
1 tbsp. salt
1 tsp. cumin powder
1 tsp. coriander powder
125 ml BIO PLANÈTE Olive Oil Medium Fruity Extra Virgin

Preparation Lamb stew:
Peel and dice the onions. Peel the garlic and cut into thin slices. Cut the meat into goulash cubes. Heat the BIO PLANÈTE Olive Oil Extra Virgin in a pan and sauté the onions. Add the garlic and meat and fry, season lightly with salt and pepper. Add the ragout, stir and deglaze with the stock. Stir in the harissa and simmer for about half an hour to three quarters of an hour with the lid on. Now add the dates and cook briefly. The meat should be tender at the end and the dates still have bite. Finally, stir in the chopped parsley and serve the ragout with couscous.

Preparing the harissa paste: 
Dry the chilli peppers in the sun or buy them dried. Remove the stems and the seeds and crush them with the salt. Peel the garlic and reduce to a purée with the spices. Mix with the BIO PLANÈTE Olive Oil Extra Virgin and pour into small glass pots. The harissa will keep for several weeks if well sealed.

Enjoy your meal!