Tunisian Lamb and Vegetable Stew

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A hearty Tunisian braise featuring tender lamb shoulder simmered with warm spices, tomatoes, potatoes, carrots, and chickpeas. Finished with fresh herbs and a squeeze of lemon, this rustic one-pot stew is traditionally enjoyed with crusty bread for sopping up the rich, fragrant broth.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 10 gSugar
• 42 gProtein
• 720 mgSodium
• 1180 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 55 mgVitamin C
• 4800 mcgVitamin A

Ingredients

For the lamb and base

• 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 to 2 teaspoons harissa paste, to taste
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 (14 oz) can crushed tomatoes
• 2 cups low-sodium beef or lamb broth
• 1 bay leaf
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For the vegetables

• 2 medium russet potatoes, peeled and cubed
• 2 carrots, peeled and sliced into thick coins
• 1 red bell pepper, cored and chopped
• 1 medium zucchini, sliced into half-moons
• 1 (15 oz) can chickpeas, drained and rinsed

For finishing and serving

• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh cilantro
• 1 lemon, cut into wedges
• Crusty country bread, for serving

Directions

1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy Dutch oven or deep pot over medium-high heat. Working in batches to avoid crowding, brown the lamb on all sides until deeply golden, about 6 to 8 minutes per batch. Transfer the browned lamb to a plate.
2. Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the tomato paste, harissa, cumin, coriander, paprika, turmeric, and cinnamon. Stir constantly for about 1 minute to toast the spices and deepen their flavor, taking care not to let them burn.
4. Pour in the crushed tomatoes and broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits. Return the lamb and any collected juices to the pot, add the bay leaf, and bring the liquid to a gentle simmer.
5. Cover and simmer over low heat for 45 minutes, until the lamb is tender enough to pierce with a fork but still holds its shape.
6. Stir in the potatoes, carrots, red bell pepper, and chickpeas. Cover and continue simmering for 20 minutes, until the root vegetables are nearly tender.
7. Add the zucchini and simmer uncovered for a final 8 to 10 minutes, until the zucchini is just tender and the broth has thickened slightly. Taste and adjust seasoning with additional salt, pepper, or harissa as desired.
8. Remove and discard the bay leaf. Stir in most of the parsley and cilantro, then ladle the stew into warm bowls. Top with the remaining herbs and serve immediately with lemon wedges and plenty of crusty bread.

Cook’s Notes

• Brown the lamb in batches; crowding the pot will steam the meat instead of searing it and rob the stew of deep flavor.
• For an even richer result, toss the lamb cubes with the dry spices, a splash of olive oil, and a pinch of salt and marinate in the refrigerator for 2 to 4 hours before browning.
• Tunisian harissa brands vary widely in heat, so start with 1 teaspoon and add more at the end if you want more fire.
• This stew tastes even better the next day once the spices have had time to meld; reheat gently with a splash of broth.
• Traditional accompaniments include simply a thick slice of crusty country bread; if you do serve it over something, a bed of plain semolina or rice works nicely.

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