Tunisian Lamb Stew with Harissa

Tunisian Lamb Stew with Harissa Introduction Dive into the rich, aromatic world of Tunisian cuisine with our delectable Tunisian Lamb Stew with Harissa. This comforting dish embodies the heart and soul of North African flavors, featuring succulent lamb simmered to perfection in a deeply spiced, vibrant sauce. The hero of the recipe, harissa, brings a delightful heat and exotic fragrance, making this stew an unforgettable feast for the senses. Whether you are seeking to expand your culinary horizons or looking for a new family favorite, this lamb stew is your passport to an authentic Tunisian dining experience. Kitchen Equipment Required Large Dutch Oven or Heavy-Bottomed Pot Sharp Knife Cutting Board Wooden Spoon or Spatula Measuring Cups and Spoons Mixing Bowl Cooking Time Total estimated time: 2 hours 30 minutes Recipe: Tunisian Lamb Stew with Harissa Ingredients 1.2 kg (2.5 lbs) lamb shoulder, cut into cubes 30 ml (2 tbsp) olive oil 2 large onions, finely chopped 4 cloves garlic, minced 400 g (14 oz) canned tomatoes, chopped 30 g (2 tbsp) tomato paste 15 g (1 tbsp) harissa paste 1.2 liters (5 cups) beef or lamb stock 2 large carrots, sliced 250 g (2 cups) chickpeas, cooked 5 g (1 tsp) ground cumin 5 g (1 tsp) ground coriander 5 g (1 tsp) ground cinnamon Salt and pepper to taste Fresh cilantro for garnish Instructions Step 1: Prepare the Ingredients Begin by cutting the lamb shoulder into 2-inch cubes. Finely chop the onions, mince the garlic, and slice the carrots. Drain and rinse the chickpeas if using canned ones. Set aside each prepared ingredient before you start cooking. Step 2: Brown the Lamb Heat 15 ml (1 tbsp) of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the lamb cubes until browned on all sides. This should take about 5-7 minutes per batch. Remove the lamb from the pot and set aside. Step 3: Sauté the Aromatics In the same pot, add the remaining olive oil and reduce the heat to medium. Add the chopped onions and garlic, sautéing until the onions become translucent, approximately 5 minutes. Step 4: Build the Stew Base Stir in the tomato paste and harissa paste, cooking for 2 minutes to enhance their flavors. Add the ground cumin, coriander, and cinnamon, and continue to cook for an additional minute. Pour in the chopped tomatoes and meat stock, stirring to combine well. Step 5: Simmer the Stew Return the lamb to the pot and add the sliced carrots. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 90 minutes, stirring occasionally, until the lamb is tender and the flavors are rich and well-developed. Step 6: Final Touches Add in the cooked chickpeas and season the stew with salt and pepper to taste. Allow it to simmer uncovered for another 15-20 minutes to thicken slightly and meld the final flavors. If desired, add more harissa for extra heat. Step 7: Serve Once the stew reaches your desired consistency, remove from heat and let it cool slightly. Serve hot, garnished with fresh cilantro. Pair with couscous or crusty bread for a complete Tunisian-inspired meal. Conclusion You’ve just mastered the art of Tunisian Lamb Stew with Harissa, a dish that epitomizes the warmth and spices of North African cuisine. This flavorful and aromatic stew is perfect for any occasion, adding an exotic touch to your dinner table. The harmonious blend of spices and tender lamb is sure to delight your taste buds and those of anyone lucky enough to share the meal with you. Celebrate your culinary success by enjoying this comforting stew and basking in the compliments that are sure to come your way. Bon appétit!

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