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Tunisian Lamb
Couscous HT MC Tunisian
100mins
Serves 4-6 Hot Lamb
Vegetables Main Course Dairy free Eggless Tunisia Nth Africa North African
Ingredients
900g/2lb Shoulder or leg of Lamb, cubed
2 Large Onions, chopped
4 tbsp Olive Oil
2 tbsp Tomato Paste
2 teasp Harissa (or more to taste)
3 Garlic Cloves, crushed
Salt
2 small Capsicums (sweet pepper), chopped
2 Turnips, chopped
4 Carrots, chopped
400g/14oz Potatoes, diced
Water
To serve
400g/14oz Couscous, cooked
Freshly chopped Parsley
2 Lemons, cut into wedges
Instructions
1. Heat the oil in a large saucepan, add the lamb and onions and brown on all
sides.
2. Add the tomato paste and Harissa and cook for 5 minutes stirring constantly.
3. Add the peppers mixing well then reduce heat and simmer for 15 minutes.
4. Add the remaining vegetables plus enough water to cover by 7.5cm/3 inches and
continue to cook for a further 1 hour.
5. Serve over the cooked couscous garnished with the chopped parsley and lemon
wedges.
More
Lamb Recipes | General
Lamb Preparation & Cooking Times |
Lamb Cuts
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Tunisian
Recipes
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