Marqa Hamra bel Kharrouf

Name: Marqa Hamra bel Kharrouf
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Tunisia
Ingredients: 800 g Lamb shoulder (cubed); 200 g Chickpeas (dried, soaked overnight and cooked, or 2 cans (400g each) drained and rinsed); 2 large Onions (chopped); 400 g Tomatoes (canned crushed); 2 tbsp Tomato paste; 5 cloves Garlic (minced); 2 medium Carrots (peeled and sliced); 2 medium Celery stalks (chopped); 3 tbsp Olive oil; 1 tsp Coriander seeds (ground); 1 tsp Cumin (ground); 1 tsp Paprika; 1 small Cinnamon stick; 1 undefined Bay leaf; 500 ml Vegetable or lamb broth (or water); to taste undefined Salt; to taste undefined Black pepper; for garnish undefined Fresh cilantro or parsley

A hearty and flavorful red stew made with lamb, chickpeas, and a rich tomato-based sauce, seasoned with traditional Tunisian spices. This is a classic comfort food, distinct from other lamb dishes.

준비 시간30 minutes

조리 시간2 hours

총 시간2 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
If using dried chickpeas, ensure they are soaked overnight and cooked until tender. Set aside.
💡 전문가 팁: Soaking overnight reduces cooking time and improves digestibility.
2
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
💡 전문가 팁: Browning develops flavor and color.
3
Add chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes.
4
Stir in minced garlic, ground coriander, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
5
Add the crushed tomatoes and tomato paste. Stir well and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
6
Return the browned lamb to the pot. Add the sliced carrots, chopped celery, cinnamon stick, and bay leaf.
💡 전문가 팁: The cinnamon stick adds a subtle warmth and sweetness.
7
Pour in the broth or water, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is very tender.
💡 전문가 팁: Low and slow cooking is key for tender lamb.
8
Add the cooked chickpeas to the stew during the last 20 minutes of cooking.
9
Remove the cinnamon stick and bay leaf before serving. Adjust seasoning if necessary.
💡 전문가 팁: Taste and adjust salt and pepper as needed.
10
Serve hot, garnished with fresh cilantro or parsley. This stew is excellent with crusty bread or couscous.
💡 전문가 팁: The sauce is perfect for soaking up with bread.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can use lamb broth instead of vegetable broth or water.
✓If you prefer a thicker stew, you can mash some of the chickpeas against the side of the pot.
✓This stew tastes even better the next day.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a pinch of cayenne pepper or a small dried chili for a bit of heat.
Include other root vegetables like parsnips or turnips.
For a vegetarian version, omit the lamb and use more chickpeas and vegetables, and vegetable broth.