Exotic Tunisian Mloukhia Stew
Mloukhia is a luscious Tunisian stew made with spiced lamb, simmered to perfection in rich fenugreek-flavored sauce. It's a hearty and warm dish perfect for a cold evening.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Lamb and Spices
In a bowl, combine lamb cubes with ground coriander, cumin, paprika, cayenne pepper, and seasoning.
- 2
Massage the Spices
Massage the spices into the lamb until well coated.
- 3
Chill the Marinade
Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing the Mloukhia Paste
- 1
Heat the Oil
In a large pan, heat the olive oil over low heat.
- 2
Add the Powders
Stir in the mloukhia powder, ground fenugreek, and caraway seeds until well combined.
- 3
Develop the Aroma
Cook gently over low heat for about 5 minutes to develop the aroma.
Tip: Do not burn the mloukhia paste, as it can turn bitter. Pro Tip: Use a non-stick pan to help prevent the paste from sticking and burning.
How to Make Exotic Tunisian Mloukhia Stew
Total time: 6 h · Yields 6 servings
- 1
Brown the Lamb
Brown the marinated lamb cubes on all sides in a heated pan with olive oil.
- 2
Build the Stew Base
In a large pot, sauté the onions and garlic until translucent, then add the browned lamb and tomato paste.
- 3
Simmer the Stew
Add the mloukhia paste and stock to the pot, stir well, and let simmer on low heat for 3 hours.
Chef's Tips
Further reading
Frequently asked questions
Can I store leftovers?
Yes, refrigerate the stew for up to 3 days in an airtight container.
Can I use beef instead of lamb?
Absolutely, beef chuck works well as a substitute.
How can I make this dish less spicy?
Reduce the amount of cayenne pepper and omit the harissa paste.
Can I prepare the mloukhia paste in advance?
Yes, you can prepare and store it in a sealed container for up to a week in the refrigerator.
Is there a vegetarian option for this dish?
Substitute the lamb with chickpeas or lentils for a vegetarian version.
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