Tunisian Lamb Stew Recipes
TUNISIAN VEGETABLE STEW
This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
Provided by spatchcock
Categories Stew
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in stock for 5 minutes (or in oil, if you prefer).
- Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
- Add pepper and spices (I increase the amount of all the spices); saute another minute.
- Stir in tomatoes, chickpeas and raisins.
- Simmer, covered, for 15 minutes till vegetables are tender.
- Add lemon juice and salt to taste.
- Serve over couscous (or rice, or another grain).
TUNISIAN VEGETABLE STEW
Make and share this Tunisian Vegetable Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
- Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
- Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
- Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
- Add lemon juice and salt to taste; stir.
- Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.
LAMB STEW WITH TURKISH FLAVORS
Provided by John Willoughby
Categories Soup/Stew Lamb Stew Dinner Dried Fruit Family Reunion Cinnamon Potluck Cumin Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.
- Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.
- Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.
- Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.
- Serve sprinkled with additional Maras and Urfa pepper.
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