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I stumbled upon this Tunisian lamb stew recipe during my travels, instantly falling in love with its rich flavors. Tender lamb chunks swim in a fragrant broth, infused with aromatic spices like cumin, coriander and cinnamon. Chickpeas add heartiness, while harissa paste brings a fiery kick. This North African inspired dish warms both body and soul, perfect for chilly evenings or impressing dinner guests. Trust me, once you've tried this stew, you'll crave its comforting embrace again and again.
Ingredients for Tunisian Lamb Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Olive oil: Provides a rich base for cooking the lamb and vegetables, enhancing flavors and adding a silky texture to the stew.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base that complements the savory lamb and spices.
- Garlic: Infuses the stew with a delicious aroma and robust flavor, enhancing the overall taste of the dish.
- Ground cumin: Adds warm, earthy notes to the stew, complementing the lamb and other spices for a well-rounded flavor profile.
- Ground coriander: Offers a citrusy and slightly sweet flavor that pairs well with the lamb and other spices in the stew.
- Ground cinnamon: Adds a warm and aromatic touch to the stew, enhancing the overall flavor profile with its sweet and spicy notes.
- Paprika: Provides a subtle smokiness and vibrant color to the stew, adding depth of flavor and visual appeal to the dish.
- Chickpeas: Add a nutty flavor and creamy texture to the stew, offering a source of plant-based protein and fiber.
- Tomatoes: Bring a bright and tangy flavor to the stew, adding acidity and freshness to balance the richness of the lamb.
- Chicken stock: Infuses the stew with savory depth and richness, enhancing the overall flavor profile and providing a comforting base.
- Harissa paste: Adds a spicy kick and depth of flavor to the stew, infusing it with North African heat and complexity.
- Fresh cilantro: Provides a fresh and herbaceous finish to the stew, adding brightness and a pop of color to the dish.
Read more: Tunisian Chickpea Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed to cut the lamb shoulder into chunks and chop the onion and garlic.
Tunisian Lamb Stew Recipe
A hearty and flavorful lamb stew with Tunisian spices.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cut into chunks
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Paprika
- 1 can Chickpeas, drained and rinsed 400g can
- 400 g Tomatoes, chopped canned or fresh
- 500 ml Chicken stock
- 2 tbsp Harissa paste
- to taste Salt and pepper
- 1 handful Fresh cilantro, chopped for garnish
Read more: Tunisian Chicken Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the lamb and brown on all sides.
- Add the chopped onion and garlic to the pot and cook until softened.
- Stir in the cumin, coriander, cinnamon, and paprika. Cook for another minute.
- Add the chickpeas, tomatoes, chicken stock, and harissa paste. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 1.5 hours or until the lamb is tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes:
This stew is perfect for a cozy dinner. Serve with couscous or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 1000mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: French Lamb Stew
Can You Make Tunisian Lamb Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely, transfer it to a freezer-safe container, leaving some room for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove.
In Tunisian cuisine, the use of harissa paste in a lamb stew like this one adds a unique and fiery kick that sets it apart from other traditional stews.
Common Questions About This Lamb Stew Recipe
FAQ:
Can I use a different type of meat instead of lamb in this Tunisian Lamb Stew recipe?
Yes, you can substitute lamb with beef or chicken if you prefer.
How spicy is this Tunisian Lamb Stew with the harissa paste?
The heat level can be adjusted by adding more or less harissa paste according to your preference.
Can I make this Tunisian Lamb Stew in a slow cooker?
Yes, you can transfer the browned lamb and other ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Is it necessary to use fresh tomatoes, or can I use canned tomatoes in this recipe?
Canned tomatoes work well in this recipe, so feel free to use them if you don't have fresh tomatoes on hand.
How long can I store leftovers of this Tunisian Lamb Stew?
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
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