Tunisian Lamb Stew with Chickpeas and Carrots (Koucha)
Let me tell you about my love for this koucha, a generous Tunisian stew that smells of spices and conviviality. In my kitchen, the aromas of cumin, coriander, and harissa blend with the sweetness of carrots and the tenderness of lamb, creating a comforting dish that evokes the souks of Tunis. You might wonder what sets Tunisian cuisine apart from its Moroccan neighbor: often, it's the boldness—more harissa and spicier seasonings. With creamy chickpeas and a rich sauce, this stew is an invitation to a flavorful journey. You'll see, it's easy to make and will fill your home with incredible scents.
Ingredients
- Lamb (shoulder or leg), cut into chunks1 kg
- Dried chickpeas, soaked overnight200 g
- Carrots, peeled and sliced4
- Onions, finely chopped2
- Garlic, crushed4 cloves
- Tomato paste2 tablespoons
- Harissa (chili paste)1 to 2 tablespoons (to taste)
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Turmeric1 teaspoon
- Salt and black pepperto taste
- Olive oil3 tablespoons
- Water750 ml approximately
- Lemon (for serving)1
Instructions
- 1
Drain the chickpeas after soaking and rinse them well.
- 2
In a large pot, heat the olive oil over medium heat. Brown the lamb chunks on all sides. Remove and set aside.
- 3
In the same pot, sauté the onions with garlic. Add the tomato paste, harissa, cumin, coriander, turmeric, salt, and pepper. Cook for 2 minutes to release the flavors.
- 4
Return the meat to the pot, add the chickpeas, and cover with water. Bring to a boil, reduce heat, cover, and simmer gently for 45 minutes.
- 5
Add the carrot slices, stir, and continue cooking for 30 to 40 minutes, until the meat and chickpeas are tender and the sauce has thickened.
- 6
Adjust seasoning, serve hot in shallow bowls with lemon wedges and fresh bread.
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