Tunisian Lamb and Bean Stew

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, cut into cubes, trimmed of excess fat
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) canned diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• for serving lemon wedges

restaurant_menu Method

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.In the same pot, add the chopped onion and minced garlic. Sauté until the onion is softened and translucent.
4. 4.Stir in the tomato paste, diced tomatoes, chickpeas, dried lentils, vegetable broth, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper.
5. 5.Return the browned lamb cubes to the pot and bring the stew to a boil.
6. 6.Reduce the heat to low, cover, and simmer for 2 hours, or until the lamb is tender.
7. 7.Taste and adjust the seasoning if needed.
8. 8.Serve the Tunisian Lamb and Bean Stew hot, garnished with fresh cilantro and lemon wedges.
9. 9.Enjoy this delicious taste of Tunisia!

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.
• chevron_rightIf you prefer a thicker stew, you can mash some of the chickpeas and lentils with a fork before serving.
• chevron_rightLeftovers taste even better the next day as the flavors continue to develop.
• chevron_rightServe the stew with crusty bread or over couscous for a complete meal.