Market Left Tunisian Lamb Stew Recipe

Summary

Preparation Time25 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodSpeciality
Main Ingredient

Ingredients

 Lean Lamb or Mutton- 1 1/2 pounds, cut into 1-inch cubes
 Olive oil3 Tablespoon
 Water1 Cup (16 tbs)
 Onions- 2 medium, cut into 1/4-inch slices
 Salt1 1/2 Teaspoon
 Paprika1 Teaspoon
 Sugar1 Teaspoon
 Radishes8 Large
 Green peppers2 Medium, sliced
 Small Tomatoes- 8 whole, peeled
 Parsley1 Teaspoon, chopped
 Flour-Water Paste- 3 tablespoon (optional)

Directions

GETTING READY
1) In a non-stick pan, heat oil and brown the lamb in it.
2) Transfer the meat in slow cooker.

MAKING
3) In the same pan, pour ½ of the water.
4) Bring the water to a boil, stirring continuously to scrape off the bits.
5) Pour the water over the meat, along with onions, salt, paprika, sugar and remaining water.
6) Put the lid on and simmer for 8 hours.
7) Stir in radishes, green peppers, and tomatoes, 5 to 10 minutes before
the end of cooking and raise the heat to high.
8) Heat just until the vegetables are hot.
9) Spoon 1/4 cup of gravy from cooker into a saucepan.
10) Stir the flour-water paste, in the gravy.
11) Simmer the gravy, stirring constantly, until mixture boils and thickens.
12) Pour the gravy mixture into meat mixture.
13) Cook for 2 minutes and remove from the heat.

FINALIZING
14) Remove the meat from the gravy, and slice the meat.

SERVING
15) Serve hot over the bed of rice and sprinkle parsley over the top.

Comments

Anonymous

kurdo says :

In point 6, you're saying to 'simmer for 8 hours'?! Are you sure the content has to simmer for 8 HOURS? No-one will bother to cook such a dish. Perhaps you meant to say 1 hour for example? I appreciate if you could confirm that. Thanks
Posted on: 24 November 2011 - 9:49pm
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