Slow-cooked harissa lamb with sweet peaches, urda, and herbs

We are definitely not afraid of heat in the Balkans, but it’s usually in the form of a raw or pickled hot pepper served on the side of a dish, or a raw white or spring onion – straightforward ways to bring a little heat to the meal. Aromatic spices are more unusual. The fruitiness that the harissa brings to this lamb dish not only complements the sweetness but brings a whole new dimension to a dish that is familiar to many.

This recipe is an extract from Doma: Traditional Flavours and Modern Recipes from the Balkan Diaspora

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Slow-cooked harissa lamb with sweet peaches, urda, and herbs