Harissa-Spiced Lamb Stew

A deeply aromatic stew with tender lamb, slow-cooked with tomatoes, onions, and a vibrant harissa kick, perfect for chilly evenings.

Cuisine: Tunisian

Category: One Pot

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 lbs lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp harissa paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup, chopped carrots
• 1 cup, chopped celery
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp cornstarch

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes until golden, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Cook chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in harissa paste and cook for 1 minute to bloom its flavor. Add diced tomatoes and cook for 2 minutes until they break down.
4. Step 4: Return browned lamb to the pot. Add beef broth, carrots, celery, dried thyme, and bay leaf. Bring to a simmer, cover, and cook on low for 1.5 hours until lamb is fork-tender.
5. Step 5: Remove bay leaf. Stir cornstarch mixed with cold water into the stew and cook for 2 minutes until sauce thickens. Season with salt and pepper to taste.
6. Step 6: Garnish with chopped fresh parsley before serving.