Tunisian Lamb Stew

Cooking the Lamb In a large pot, heat the olive oil over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.

Sautéing the Onion and Garlic In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.

Adding the Spices Add the ground cumin, coriander, turmeric, paprika, cinnamon, ginger, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.

Combining the Lamb and Spices Return the browned lamb cubes to the pot and mix well with the spices. Cook for a few minutes to allow the flavors to meld together.

Adding the Vegetables and Broth Add the diced tomatoes, sliced carrots, cubed potatoes, and sliced zucchini to the pot. Pour in the chicken or vegetable broth. Season with salt and pepper to taste.

Simmering the Stew Bring the stew to a boil, then reduce the heat to low. Cover the pot and let simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Making the Harissa Sauce While the stew is simmering, prepare the harissa sauce. In a small saucepan, heat the olive oil over medium heat. Add the tomato paste and minced garlic. Cook for a few minutes until the garlic is fragrant and the tomato paste darkens in color.

Adding Flavor to the Sauce Stir in the harissa paste, lemon juice, salt, and pepper. Cook for another minute, then remove from heat.

Serving the Stew Serve the Tunisian lamb stew hot, garnished with fresh cilantro and accompanied by the harissa sauce on the side. Enjoy!