International Cuisine, Lamb, Tunisia
- 1 ½ KG boneless lamb shoulder or leg, cut into 4 cm chunks
- 1 Tbls Caraway seeds
- 1 Tbls gnd Coriander
- 6 Garlic cloves, peeled and chopped
- 3 Habanero Chillies chopped
- 2 tsp Paprika
- ½ tsp Cayenne pepper
- 6 Tbls Olive oil, divided
- 150 gm Onions, peeled and finely diced
- 2 Bay leaves
- 180 gm crushed Tomatoes
- 1 Lemon juiced
- 1 l Chicken stock
- 1 Cinnamon stick
- 1 Eggplant
- Farro with parsley and butter
- ¼ cup flat leaf Parsley, minced
- Sea salt
- Place the Lamb in a bowl with the Cumin, Caraway, Garlic, Chillies, Paprika, Cayenne, and 2 tbls Olive oil. Season generously with Sea salt. Use your hands to coat the Lamb with the Olive oil and spices, making sure to coat all the pieces. Cover bowl with plastic wrap, and refrigerate overnight.
- When ready to cook, take the Lamb out of the fridge. Preheat the oven to 160 c. Add 2 tbls of Olive oil to a large Dutch oven or wide pot and heat over medium-high heat. Add the Lamb and the marinade to the pot in a single layer ,if the lamb does not fit in a single layer without crowding, do this in two batches. Sear the meat until it’s well browned and caramelized all over. Don’t rush it. You want the Lamb to develop a nice, dark brown colour. As the Lamb is browned, use a slotted spoon to remove it to a plate.
- When all the Lamb is browned, turn the heat down to medium and add the Onion and Bay leaves to the pot. Saute until Onions are tender and golden brown, about 8 mins. Add the Tomatoes and the Lemon juice and cook 3 mins, just to coat the Onions. Add the Chicken stock and Cinnamon to the pan and bring it to a boil.
- When the stock is boiling, turn off the heat. Add the browned Lamb to the pot. Cover with foil and a tight fitting lid. Braise the Lamb in the oven for 3 hours.
- About an hour before the Lamb is done, cut the Eggplant into 3 cm cubes. Toss them with a teaspoon of Sea Salt and place them in a colander over a plate or bowl. Let them soften and drain for about 20 mins. Heat the remaining 2 tbls Olive oil in a large frying pan over medium heat. Add the cubed Eggplant and cook, turning frequently, until it is seared on all sides and tender, about 10 mins total. Transfer to a plate lined with a paper towel to soak up the excess Olive oil.
- After 3 hours, check the meat, it should be falling apart and super tender. Taste the stew for seasoning and add Salt and Pepper if. At this point, you have two options. The easy option is to add the fried Eggplant and the minced Parsley to the Lamb as it is, then serve. The second option, if you want a more elegant presentation, is to ladle most of the Lamb’s braising juices out of the pan, and pour them through a strainer into a second pot. Discard the vegetables and keep only the strained juices. Skim the fat from the juices, then reduce the juices over medium heat until thickened. Add the reduced juices back to the stew, along with the Eggplant, then stir in the minced Parsley. Serve.
- To serve, divide the Farro between bowls and ladle the stew on top. Serve with Harissa on the side.