Harissa Sauce For African Lamb Koftas Recipe

Why Harissa is the Perfect Partner for Lamb Koftas

Harissa is more than just a chilli paste, it’s smoky, fragrant, and layered with spices that bring depth to lamb. I first tasted it at a street food market in London, served alongside skewers of lamb koftas. The sauce had warmth, but it wasn’t just about heat. It carried roasted red peppers, garlic, caraway, and cumin, all of which amplified the spices in the meat. Ever since, I’ve kept a jar in my kitchen to use as a dip, marinade, or finishing glaze.

If you’d like to see how this sauce fits into the bigger picture of recipes, side dishes, and cooking tips, everything is in my complete African lamb koftas guide.

The Flavour Profile of Harissa

What makes harissa stand out is its balance. It’s hot, but the heat is softened by smoky paprika and sweet roasted peppers. Caraway seeds give it a slightly nutty finish, while cumin adds earthiness. Depending on the recipe, it can be fiery and sharp or mellow and smoky.

I find it especially good brushed over lamb skewers just before they finish cooking, as it caramelises into a sticky glaze. For a recipe where harissa really shines, have a look at my spiced lamb koftas with harissa.

Ingredients for Homemade Harissa Sauce

4 red peppers, roasted and peeled
6 dried red chillies, soaked in hot water for 30 minutes
4 garlic cloves, peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp caraway seeds, toasted
2 tbsp tomato paste
Juice of 1 lemon
4 tbsp olive oil
1 tsp sea salt

How to Make Harissa Sauce

Place roasted peppers, soaked chillies, garlic, cumin, coriander, caraway, tomato paste, lemon juice, and olive oil in a blender. Blend until smooth and thick. Taste and adjust seasoning with salt or more lemon juice if needed. Store in a sterilised jar in the fridge for up to 1 week.

Cooking Technique Explained: Getting the Right Texture

The consistency of harissa depends on how you use it. For dipping, keep it thick and spreadable. For marinades, thin it with olive oil until it coats meat easily. Toasting caraway seeds before blending enhances their flavour, while soaking chillies ensures they blend smoothly. If you’re curious about when to use this sauce in cooking, see my guide on how to grill lamb koftas.

How to Serve Harissa Sauce

Harissa works with almost any kofta recipe, but I especially like it with tomato and onion relish koftas for a double hit of flavour. It also makes a great dip for warm pita with za’atar or drizzled over grilled aubergine with garlic oil.

FAQs about Harissa Sauce

Is harissa very spicy?

It depends on the chillies used. You can control the heat by choosing milder peppers or reducing the number of dried chillies.

Can I use shop-bought harissa?

Yes, it works well for convenience. Look for one with natural ingredients and no added sugar. If you’d like to taste the difference, compare it with this homemade version.

How do I store harissa?

Keep it in a sealed jar in the fridge, topped with a thin layer of olive oil. It should last for a week.

What else can I use harissa for?

It’s brilliant in soups, stews, and even stirred into couscous. For another grain-based side, see my African spiced rice with herbs.

Tips for Success with Harissa Sauce

Always roast or char the peppers for depth of flavour. Don’t skip toasting the caraway seeds — it’s what makes the flavour distinct. Adjust chilli levels to suit your taste, and remember that the heat deepens after a day in the fridge.

Storage and Reheating Harissa Sauce

Store in a jar in the fridge for up to 1 week. Add a layer of olive oil to seal the surface. Harissa is not usually reheated — instead, bring it to room temperature before serving.