Tunisian Ragout of Lamb

In Tunis, this is cooked in a couscousiere which is similar to a double boiler. The lamb stew cooks in the lower pot. Placed over it is a second pot which is perforated. Cous-cous is placed in this second pot. Steam from the stew rises to cook and flavor the cous-cous. This ingenious pot may have been developed by nomadic peoples who were limited in what they could carry.

• 2 tablespoons olive oil
• 2 pounds lamb, shoulder or leg, cubed
• 2 large onions, chopped
• 2 pounds fresh plum tomatoes, chopped
• 1 can tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon harissa
• 1 teaspoon salt
• 1 medium bunch Swiss chard, roughly chopped.

METHOD

Heat oil in a 4 quart heavy lidded pot or Dutch oven. When almost smoking, sear meat on all sides. When browned, remove meat with a slotted spoon, and set aside. Lower heat and stir in onions. Cook over medium heat until onions begin to caramelize.

Stir in chopped tomatoes. Cook over medium heat until tomatoes release their juices. Stir in tomato paste, cumin, harissa and salt. Blend well and add the reserved meat and the Swiss chard. Cook covered over medium heat for 1 to 1 1/2 hours.

Serve: 6 - 8

Contributor: Philippe Gatto for Anne Marie Bordonaro

Tip: If you have access to a Middle Eastern market, you may buy prepared harissa. If not, try your hand at this spicy condiment. Harissa It goes pefectly with a ragout of lamb.  Tunisia is part of the North African area known as the Maghreb.

meat recipes      more lamb recipes

 

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