How To Cook Lamb Stewed With Tunisian Potatoes - Recipe

Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Lamb Stewed With Tunisian Potatoes - Recipe. Learn how to cook "Lamb stewed with Tunisian potatoes". Delicious recipe..

Although it sounds unfamiliar, the recipe is easy to make and does not contain any unfamiliar products. The taste is enriched by the huge variety of spices that are used to make the dish irresistible.

Required products (for 4 servings) :

2 tablespoons oil
1 red onion (cut into thin crescents)
1 kg of lamb shoulder
8 cloves garlic (cut into thin slices)
1 teaspoon turmeric
2-3 tablespoons Ras el Hanut - Arabic spice
1 teaspoon hot red pepper flakes
2 sprigs of rosemary
1/3 cup thyme
1 teaspoon fresh parsley
2 large diced tomatoes
2 large potatoes, cut in bulk
2 peppers (green or red) cut into sticks
500 milliliters of vegetable or beef broth
3 boiled eggs (optional)

For the spice Ras el Hanut:

1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoons freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon coriander seeds
1/2 teaspoon hot red pepper
1/2 teaspoon allspice
1/2 teaspoon cloves

Method of preparation :

Mix all the spices for Ras el Hanut in a small bowl. Store them in an airtight container in a cool room for 1 month.

Heat a saucepan over medium heat, pour in the fat and fry the onion in it until soft and translucent. Remove from the heat and set aside.

Cut the lamb into portions and fry it in a pan until browned on all sides. When it is ready, transfer it to the pot with the onion, and pour out the juices that the meat has released.

Add the garlic and spices, stir to cover the meat well. Return to the hob and cook for 3-4 minutes, stirring occasionally.

Add tomatoes, potatoes, peppers, broth and salt to taste. Cook for 10 minutes under a lid.

While the dish is simmering, preheat the oven to 160 degrees.

Remove the lid from the pan and cover it with aluminum foil. Make a small X-shaped incision in the center of the foil and bake the dish in the oven for 1 hour.

Then carefully remove the foil and, if necessary, add more water or broth.

Cover with a new sheet of aluminum foil (without cutting it) and return to the oven for another 45 minutes to 1 hour, or until the lamb is tender and the potatoes are soft.

Serve the dish hot, garnished with a few pieces of boiled egg (if using) and lemon. Serve with fresh tomato salad.

How To Cook Lamb Stewed With Tunisian Potatoes - Recipe

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