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.

Exotic Tunisian Mloukhia Stew

Name: Exotic Tunisian Mloukhia Stew
Prep time: 1 h 8 min
Cook time: 4 h 30 min
Total time: 5 h 38 min
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Ground coriander; Ground cumin; Paprika; Cayenne pepper; Salt and black pepper; Mloukhia powder; Olive oil; Ground fenugreek; Ground caraway seeds; Onion; Garlic cloves; Beef or lamb stock; Tomato paste; Salt and black pepper; Fresh coriander leaves; Lemon wedges

A traditional Tunisian stew with rich flavors of spiced lamb and fenugreek

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.

4 h 30 min
6
Advanced

Ingredients

For the Marinade

Lamb shoulder

1 kg — cut into large cubes

Ground coriander

2 teaspoons

Ground cumin

2 teaspoons

Paprika

1 teaspoon

Cayenne pepper

1 teaspoon

Salt and black pepper

To taste

For the Mloukhia Paste

Mloukhia powder

250g (jute leaf powder)

Olive oil

6 tablespoons

Ground fenugreek

1 tablespoon

Ground caraway seeds

1 tablespoon

For the Stew

Onion

1 large, finely chopped

Garlic cloves

5, minced

Beef or lamb stock

1 liter

Tomato paste

2 tablespoons

Salt and black pepper

To taste

For the Garnish

Fresh coriander leaves

Lemon wedges

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 654 kcal
Protein: 44.7 g
Carbs: 19.9 g
Fat: 44.9 g
Fiber: 7.5 g

Full recipe (estimated)

Calories: 3925 kcal
Protein: 268.2 g
Carbs: 119.2 g
Fat: 269.2 g
Fiber: 45.2 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Lamb shoulder1 kg — cut into large cubes	2500 kcal	220 g	0 g	180 g	0 g
Ground coriander2 teaspoons	8 kcal	0.4 g	1.5 g	0.2 g	1 g
Ground cumin2 teaspoons	16 kcal	0.8 g	2.8 g	0.9 g	0.8 g
Paprika1 teaspoon	6 kcal	0.3 g	1.2 g	0.3 g	0.8 g
Cayenne pepper1 teaspoon	6 kcal	0.3 g	1.2 g	0.3 g	0.7 g
Salt and black pepperTo taste	0 kcal	0 g	0 g	0 g	0 g
Mloukhia powder250g (jute leaf powder)	500 kcal	38 g	80 g	5 g	35 g
Olive oil6 tablespoons	720 kcal	0 g	0 g	81 g	0 g
Ground fenugreek1 tablespoon	12 kcal	1 g	2.2 g	0.3 g	0.9 g
Ground caraway seeds1 tablespoon	22 kcal	1.3 g	3.3 g	0.9 g	2.1 g
Onion1 large, finely chopped	60 kcal	1.8 g	14 g	0.2 g	2.6 g
Garlic cloves5, minced	22 kcal	1 g	5 g	0 g	0.3 g
Beef or lamb stock1 liter	20 kcal	3 g	1 g	0.5 g	0 g
Tomato paste2 tablespoons	30 kcal	1.5 g	6 g	0.1 g	1.6 g
Salt and black pepperTo taste	0 kcal	0 g	0 g	0 g	0 g
Fresh coriander leaves	1 kcal	0.1 g	0.2 g	0 g	0.1 g
Lemon wedges	2 kcal	0.1 g	1 g	0 g	0.3 g

Preparation

Marinating the Lamb

Combine Lamb and Spices

In a bowl, combine lamb cubes with ground coriander, cumin, paprika, cayenne pepper, and seasoning.

Massage the Spices

Massage the spices into the lamb until well coated.

Chill the Marinade

Cover and refrigerate for at least 2 hours or overnight for best results.

Preparing the Mloukhia Paste

Heat the Oil

In a large pan, heat the olive oil over low heat.

Add the Powders

Stir in the mloukhia powder, ground fenugreek, and caraway seeds until well combined.

Develop the Aroma

Cook gently over low heat for about 5 minutes to develop the aroma.

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.

Cooking Process

Brown the Lamb

Brown the marinated lamb cubes on all sides in a heated pan with olive oil.

Use medium-high heat for best browning.

Build the Stew Base

In a large pot, sauté the onions and garlic until translucent, then add the browned lamb and tomato paste.

Simmer the Stew

Add the mloukhia paste and stock to the pot, stir well, and let simmer on low heat for 3 hours.

Maintain low heat during simmering.

Plating & Serving