Tunisian Lamb Stew

Recipe courtesy of Rad Matmati

Level: Easy

Nutritional Analysis Per Serving

Serving Size: 1 of 10 servings

Calories: 247
Total Fat: 14 g
Saturated Fat: 3 g
Carbohydrates: 23 g
Dietary Fiber: 7 g
Sugar: 4 g
Protein: 11 g
Cholesterol: 17 mg
Sodium: 624 mg

Ingredients

1/2 pound ground lamb
1 egg white
12 ounces colossal green olives, pitted and split in half
2 tablespoons olive oil
1 medium onion, quartered and thinly sliced
1 tablespoon tomato paste
1 1/2 teaspoons harissa
8 ounces tomato puree
1 1/2 cups water
8 ounces white beans, soaked overnight and drained
1 package pita bread or 1 French baguette

Spice Mixture

1/2 teaspoon ground fennel
1/2 teaspoon ground coriander
1/2 teaspoon dried mint
1/2 bunch finely chopped Italian parsley
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper

Pickled Vegetables

5 ounces carrots
5 ounces red pearl onions
5 ounces cauliflower
1 lemon
Salt and pepper to taste

Instructions

In a mixing bowl, blend together the lamb, egg white, and spice mixture until well combined. Once mixed, stuff the olives with the lamb mixture.

Heat oil in a large saucepan over medium heat. Sear the stuffed olives, meat side down, until browned, then remove and set aside.

Add the sliced onions to the pan and cook until soft and translucent. Stir in the tomato paste, harissa, tomato puree, water, and drained white beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the beans are tender, about 30 to 40 minutes. Add more water if the stew becomes too thick.

Return the seared stuffed olives to the pot and continue cooking for another 15 minutes. Stir in the pickled vegetables and season with salt and pepper as needed.

Serve the stew in bowls, accompanied by pita bread or a French baguette.

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.

Recipe Courtesy: Rad Matmati, Executive Chef, American Park at the Battery, New York, NY