Tunisian Lamb Stew Recipe

The Tunisian Lamb Stew Recipe is a traditional dish originating from Tunisia, a country in North Africa. This flavorful stew features tender pieces of lamb cooked with a mixture of spices and aromatic ingredients.

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5 from 1 vote

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Course: Main Course, Soup

Cuisine: Tunisian

Keyword: Tunisian Lamb Stew Recipe

Servings: Servings

Calories: 623 kcal

Equipment

Large Pot
Mixing bowl
wooden spoon
Cutting board
Chef's knife

Ingredients

2 lb lamb cut in cubes
3 teaspoons ras-el-hanou
2 tablespoons oil vegetable
4 tablespoon tomato paste
2 bell pepper diced
2 tomatoes large - roughly chopped
2 potatoes large - cut into 8 wedges each
2 onion large chopped
6 cloves garlic minced
2 cup chickpea cooked
3 teaspoon cumin powder
1 teaspoon black pepper powder
1 teaspoon chili flakes
Salt to taste
1/2 cup olive oil
2 teaspoon paprika
1/2 teaspoon red chili powder
2 cups vegetable stock or lamb stock

Instructions

Prepare the Lamb:

a. Start by cutting 2 pounds of lamb into cubes.
b. Mix the lamb cubes with 3 teaspoons of ras-el-hanout spice blend, ensuring they are well coated.
c. Let the seasoned lamb marinate for about 30 minutes.

Sear the Lamb:

a. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
b. Add the marinated lamb cubes and sear them until they are browned on all sides.
c. Once seared, remove the lamb cubes from the pot and set them aside.

Sauté Aromatics:

a. In the same pot, add 4 tablespoons of tomato paste and cook for a minute or until it darkens slightly.
b. Add 2 diced bell peppers and 2 large chopped onions. Sauté until the vegetables soften.
c. Stir in 6 minced garlic cloves and cook for an additional 30 seconds.

Add Spices and Stock:

a. Return the seared lamb cubes to the pot.
b. Sprinkle 3 teaspoons of cumin powder, 1 teaspoon of black pepper powder, 1 teaspoon of chili flakes, and salt to taste over the lamb and vegetables.
c. Pour in 2 cups of vegetable or lamb stock to deglaze the pot, scraping up any browned bits from the bottom.

Simmer the Stew:

a. Add 2 large roughly chopped tomatoes, 2 large potatoes cut into wedges, and 2 cups of cooked chickpeas to the pot.
b. Stir well to combine all the ingredients.
c. Cover the pot with a lid and let the stew simmer over low heat for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.

Adjust Seasonings and Finish:

a. Check the stew for seasoning and adjust salt and spices according to taste.
b. Stir in 1/2 cup of olive oil to enrich the stew's flavors.
c. Add 2 teaspoons of paprika and 1/2 teaspoon of red chili powder for an extra layer of spice.

Final Simmer:

a. Allow the stew to simmer for an additional 15-20 minutes to allow the flavors to develop further.
b. Ensure the potatoes are fully cooked and tender.

Serve:

a. Once the stew has finished simmering, remove the pot from heat.
b. Ladle the Tunisian Lamb Stew into bowls and serve it hot.

Notes

Tips and Tricks For Easier Creation

Use pre-cut lamb for quicker preparation.

Pre-measure spices for easy access.

Prepare ingredients in advance for smoother cooking.

Make a double batch and freeze for future meals.

Use a slow cooker for a convenient hands-off cooking method.

Customize spice levels to suit your taste.

Try adding a squeeze of lemon juice for a tangy twist.

Nutrition

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