Smoky Tunisian Lamb Ful Medames with Olive Relish
A savory and smoky stew with a zesty olive relish twist
This hearty dish combines tender lamb with fava beans and North African spices, topped with a vibrant olive relish that accentuates the dish's rich flavors.
- 3 h
- 4
- Intermediate
Ingredients
For the Lamb Marinade
For the Ful Medames
For the Olive Relish
Preparation
Marinating the Lamb
Combine ingredients
In a large bowl, combine the lamb, garlic, cumin, coriander, smoked paprika, salt, and black pepper.
Coat thoroughly
Toss until the lamb is thoroughly coated.
Refrigerate
Cover and refrigerate for at least 2 hours, or overnight for best results.
Preparing the Relish
Mix ingredients
In a medium bowl, mix the olives, lemon juice, lemon zest, parsley, olive oil, salt, and pepper.
Rest
Set aside to allow flavors to meld.
Stir occasionally
Stir occasionally.
Cooking Process
Browning the Lamb
Heat olive oil in a large pot over medium-high heat. Add marinated lamb pieces and brown on all sides. Remove and set aside.
Building the Base
In the same pot, add onion and sauté until translucent. Incorporate tomato paste, harissa, and turmeric, cooking for an additional 2 minutes.
Simmering the Stew
Return lamb to the pot along with soaked fava beans and stock. Bring to a simmer, cover, and cook until lamb is tender, about 2 hours.
Plating & Serving
Smoky Tunisian Lamb Ful Medames with Olive Relish
Smoky Tunisian Lamb Ful Medames with Olive Relish
Plating & Serving
Serve the ful medames in deep bowls, generously topped with the vibrant olive relish for a colorful finish.