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Marqa Hamra bel Kharrouf
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.
đ§ Ingredienser
- 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 Bay leaf
- 500 ml Vegetable or lamb broth(or water)
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley
đšâđł Instruktioner
- 1
If using dried chickpeas, ensure they are soaked overnight and cooked until tender. Set aside.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: The sauce is perfect for soaking up with bread.
đĄ Proffstips
- âFor a richer flavor, you can use lamb broth instead of vegetable broth or water.
- âIf you prefer a thicker stew, you can mash some of the chickpeas against the side of the pot.
- âThis stew tastes even better the next day.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.