For this dinner, I made harissa paste using: garlic, lemon zest and juice, toasted caraway seeds, black pepper, smoked and normal paprika, tomato paste, ras el hanout, red chili, olive oil and fresh coriander.
I marinated lamb cutlets in the mixture for a couple of hours before searing in the pan for beautiful medium pink lamb. The sweet potato and cubed eggplant were just roasted in the oven with a little garlic and chili.
