Scrumptious Tunisian Lamb Ojja with Harissa Peppers
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
For the Ojja Sauce
For the Vegetables
For Garnishing
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.
Simmering
Add the seared lamb to the Ojja sauce, stir in crushed tomatoes and water, then simmer.
Vegetable Integration
Add zucchini and eggplant in the last 20 minutes of cooking.
Plating & Serving
Scrumptious Tunisian Lamb Ojja with Harissa Peppers
Scrumptious Tunisian Lamb Ojja with Harissa Peppers
Plating & Serving
Serve the hot Ojja in deep bowls, topped with fresh parsley and accompanied by a wedge of lemon for extra zest.