Mermez Tunisian Lamb and Chickpea Stew Recipe | Tunisian Stew Recipe | Sarika R

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced lamb shoulder and brown on all sides, about 8-10 minutes.

Sprinkle in cumin, coriander, cinnamon, paprika, and harissa; stir to coat the meat.

Add diced carrot and celery, cooking for another 5 minutes.

Pour in canned tomatoes and chicken broth, stirring to combine.

Add drained chickpeas, salt, and black pepper; bring to a simmer.

Cover and reduce heat to low; cook for 1.5 to 2 hours until lamb is tender.

Check occasionally, adding water if the stew becomes too thick.

Once done, taste and adjust seasoning as needed.

Garnish with chopped parsley before serving.

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