Enjoy a combination of rich seared ground lamb tossed in warm Moroccan-inspired spices and a touch of the spicy harissa red pepper sauce.
Baharat Spice Blend (Yield about 1/3 cup):
1 Tbsp Coarse ground black pepper
2 tsp Ground cinnamon
2 tsp Ground coriander
2 tsp Ground cumin
2 tsp Smoked paprika
2 tsp Sea salt
½ tsp Cayenne pepper
½ tsp Ground turmeric
Harissa Butter (Yield about 2/3 cup):
1 lb Unsalted butter, softened
1 cup Harissa spicy red pepper sauce
¼ cup Olive oil
¼ cup Fresh lemon juice
2 Tbsp Lemon zest
2 tsp Sea salt
1 tsp Cayenne pepper
4 tsp Smoked paprika
Sweet Potato Gnocchi (Yield 2 lb dough; about 35 gnocchi):
2 lb Red-skinned sweet potatoes
2 C All-purpose flour
½ C Ricotta cheese
½ C Grated Parmesan cheese
2 each Eggs, beaten
2 Tbsp Baharat Spice Blend
Sea salt, as needed
For each order (serves 2 to 4):
2 Tbsp Grapeseed oil
2 Tbsp Minced shallot
8 oz Ground Australian lamb
1 Tbsp Baharat Spice Blend
2 tsp Sea salt
½ tsp Coarse ground black pepper
1 Tbsp Shaved garlic
2 tsp Minced fresh ginger
10 oz Blanched Sweet Potato Gnocchi
¾ C ½-in dice green apple
½ C Halved grape tomatoes
1/3 C Golden raisins
1/3 C Sauvignon Blanc
3 Tbsp Harissa Butter
Minced chives, As needed
For the Baharat Spice Blend: Blend the spices together. Store covered until needed.
For the Harissa Butter: Blend the ingredients until consistent in color. Refrigerate covered until needed.
For the Sweet Potato Gnocchi: Rinse potatoes and pierce skin using a fork. Roast the potatoes in a 350 degree F oven for 40 minutes, or until soft. Cool to room temperature and scoop the meat of the potatoes from the skin. Mash until smooth and measure 1 ½ cups. Transfer into a mixing bowl.
Add the flour, ricotta, Parmesan, eggs, spice blend, and 1 ½ tsp sea salt. Mix until consistent.
Knead the dough on a floured counter and form a ball. Cut the ball into quarters and wrap each with plastic wrap and allow to rest for a minimum of 1 hour in refrigeration.
Sprinkle a counter with flour. Working with 2-oz pieces at a time, roll the dough into 12-in strands. Cut each strand into 1-in pieces. Insert the tines of a fork across the surface of each gnocchi piece, gently squeezing each piece between your thumb and finger.
Blanch the gnocchi in salted boiling water in batches until they float, 4 to 5 minutes. Remove from water and allow to drain. Rest to cool in a single layer for at least 30 minutes on parchment paper. Pat dry and store refrigerated until needed.
For each serving: Pour the grapeseed oil into a 10-in sauté pan and set on medium-high heat. Add the shallot. Once the shallot is translucent, add the lamb and break it apart with a wooden spoon, spreading over the entire surface of the sauté pan into small crumble. Add the Baharat Spice Blend, salt, pepper, garlic, and ginger. Do not stir. Sear the lamb until brown on one side and the meat juices emerge. Transfer the meat into a bowl and set aside. (Allow excess meat juices to remain in the sauté pan. Do not clean sauté pan.)
Reduce the heat to medium and add the gnocchi to the sauté pan with the meat juice. Spread the gnocchi across the surface of the sauté pan to allow it to sear on one side. Do not stir. (Add 1 tsp more oil only if necessary.)
Once gnocchi are seared, add the lamb and remaining cooking juices, apple, tomatoes, and raisins to the pan and toss. Once ingredients sizzle, deglaze with the wine. Reduce the heat to a simmer and add the Harissa Butter and toss. Season with salt and pepper to taste.
Transfer the lamb and gnocchi to a serving bowl to share or divide between individual bowls and garnish with chives.