Scrumptious Tunisian Lamb Ojja with Harissa Peppers

Name: Scrumptious Tunisian Lamb Ojja with Harissa Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb lamb shoulder; 2 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp olive oil; Salt and pepper; 2 tbsp olive oil; 1 large onion; 2 cloves garlic; 2 red bell peppers; 1 tbsp harissa paste; 2 tsp tomato paste; 1 cup canned tomatoes; 1/2 cup water; 1 zucchini; 1 eggplant; Salt and pepper; Fresh parsley; Lemon wedges

A vibrant North African stew with bold flavors.

Dive into this wholesome and aromatic Tunisian dish, perfect for warming up those cool evenings with its hearty blend of lamb, vegetables, and spices.

1 h 45 min
4
Intermediate

Ingredients

For the Lamb Marination

1 lb lamb shoulder

Cut into 1-inch cubes

2 cloves garlic

Minced

1 tsp ground cumin

1 tsp ground coriander

1 tbsp olive oil

Salt and pepper

To taste

For the Ojja Sauce

2 tbsp olive oil

1 large onion

Finely chopped

2 cloves garlic

Minced

2 red bell peppers

Sliced thinly

1 tbsp harissa paste

2 tsp tomato paste

1 cup canned tomatoes

Crushed

1/2 cup water

For the Vegetables

1 zucchini

Diced

1 eggplant

Diced

Salt and pepper

To taste

For Garnishing

Fresh parsley

Chopped

Lemon wedges

Preparation

Marinating the Lamb

Combine Ingredients

Combine lamb, garlic, cumin, coriander, olive oil, salt, and pepper in a bowl.

Mix Well

Mix well to coat the lamb pieces evenly.

Marinate

Marinate for at least 30 minutes or refrigerate overnight for deeper flavors.

Preparing the Ojja Sauce

Heat Oil & Sauté

In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until they are translucent.

Cook Peppers & Spices

Stir in red bell peppers, harissa paste, and tomato paste, cooking for another 5 minutes.

Do not overpower the dish with harissa if you're sensitive to spice! Pro Tip: Stir in a pinch of sugar to balance the acidity of the tomatoes and harissa.

Cooking Process

Searing

In a separate pan, sear the marinated lamb over high heat until browned on all sides.

Timing: 10 min. Heat: High heat.

Simmering

Add the seared lamb to the Ojja sauce, stir in crushed tomatoes and water, then simmer.

Timing: 1 h 15 min. Heat: Low heat.

Vegetable Integration

Add zucchini and eggplant in the last 20 minutes of cooking.

Plating & Serving