Tunisian Lamb Stew with Chickpeas and Preserved Lemon (Kamounia)
This stew, called Kamounia in Tunisia, is an iconic slow-cooked dish, rich with earthy flavors from cumin and harissa, and a tangy touch from preserved lemon. It embodies the art of Tunisian cooking, which generously uses spices to create comforting meals. While you might wonder about the difference from Moroccan cuisine, know that Tunisian food is often spicier and less sweet, favoring bold and piquant flavors. To cook Tunisian, you absolutely need harissa and tabil, that spice blend based on coriander. Here, cumin takes the spotlight; it's the star of this simple recipe. Prepare it for a cozy dinner, and the tender meat and spicy sauce will transport you straight to the Tunisian sun.
Ingredients
- Lamb (shoulder or leg), cut into pieces2.2 lbs
- Dried chickpeas, soaked overnight9 oz
- Onions, sliced2
- Garlic cloves, minced4
- Tomato paste2 tbsp
- Harissa1 tsp
- Ground cumin2 tsp
- Sweet paprika1 tsp
- Preserved lemon, cut into quarters1
- Olive oil3 tbsp
- Salt and black pepperto taste
- Hot water (or chicken broth)4 cups
- Fresh parsley, for servinga few sprigs
Nutrition
Instructions
- 1
Drain and rinse the chickpeas. In a large pot, heat the olive oil over medium heat and brown the lamb pieces on all sides. Remove and set aside.
- 2
In the same pot, sauté the onions and garlic until translucent. Add the tomato paste, harissa, cumin, and paprika. Mix well and cook for 2 minutes to release the aromas.
- 3
Return the lamb to the pot, add the chickpeas and the preserved lemon. Pour in the hot water or broth, season with salt and pepper. Bring to a boil, then cover and simmer over low heat for 1 to 1.5 hours, until the meat is tender.
- 4
By the end, the sauce should be reduced and coating the meat and chickpeas. Adjust the seasoning. Serve hot, sprinkled with fresh parsley, accompanied by fine semolina or fresh bread. Enjoy!
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