Tunisian Lamb Ragout with Lemon Recipe - Titli's Busy Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and beef is often less expensive.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides heat with fewer ingredients, while red pepper flakes are more economical.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less costly.

Heat 4 tablespoons of olive oil in a pan.

Add 500 g of cubed lamb and brown for about 5 minutes, then remove from the pan.

Add a thinly sliced onion and stir fry until golden brown, about 10 minutes.

Add 2 crushed cloves of garlic and stir fry for 1 minute.

Add 2 chopped peeled tomatoes and cover, allowing to simmer for 10 minutes.

Add the browned lamb back into the pan along with a pinch of saffron strands soaked in hot water.

Season with salt and pepper, then add sufficient water to just cover the meat.

Bring to a boil, then cover and reduce heat to simmer gently for 1.5 hours until the lamb is tender.

Prepare lime and lemon peel by carefully peeling and cutting into thin slices, then blanch in boiling water for 10 minutes.

Prepare 2 mild green chilies and 2 mild red chilies by deseeding and slicing them thinly.

Once the lamb is tender, add the sliced chilies and simmer to reduce the sauce.

When the sauce has thickened, add the lemon and lime peel and simmer for a further 5 minutes.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: