Harissa is a hot, aromatic paste made from chilli and a number of spices. It is used on many North African and Middle Eastern cuisines. But if you can't find it you can use the alternative version I explain below.
Ingredients (serves 2-3):
200gr bulgur wheat (πλιγούρι)
half a tsp ground cinnamon
half a tsp ground cumin
4 tomatoes, quartered
3 tbsp extra virgin olive oil
2 tbsp finely chopped fresh oregano (dried will also do)
270gr lamb (no bones), cut in small pieces
1/4 tsp harissa paste
finely grated zest and juice of half an orange
1) In a large frying pan toast the bulgur wheat and the cinnamon and cumin for 2 minutes, until lightly golden.
2) Empty into a large bowl, then pour over enough boiling water to just cover the bulgur. Cover with a cling film and leave to rest for about 10 minutes.
3) Meanwhile, finely chop the tomatoes and tip into a large serving bowl, together with 2 tbsp of the olive oil, the orange zest, the juice and the oregano. Season well.
4) Brush the lamb pieces with harissa. If you don't have harissa, mix 1 tbsp paprika with half tsp cayenne and half tbsp extra virgin olive oil.
5) Heat remaining oil in the frying pan used earlier. Fry the lamb for 6-10 minutes, turning regularly, or until meat is cooked to your taste. Set meat to rest for a further minute.
6) Use the fork to stir bulgur wheat into the tomato mixture.
7) Check seasoning and serve with the lamb.
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