Smoky Tunisian Lamb Ful Medames with Olive Relish

Name: Smoky Tunisian Lamb Ful Medames with Olive Relish
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g lamb shoulder; 3 garlic cloves; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon smoked paprika; Salt and black pepper; 2 cups dried fava beans; 2 tablespoons olive oil; 1 onion; 1 tablespoon tomato paste; 1 tablespoon harissa paste; 1 teaspoon ground turmeric; 4 cups chicken or vegetable stock; 1 cup green and black olives; 1 lemon; 2 tablespoons parsley; 1 tablespoon olive oil; Salt and black pepper

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

500g lamb shoulder

cubed

3 garlic cloves

minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon smoked paprika

Salt and black pepper

to taste

For the Ful Medames

2 cups dried fava beans

soaked overnight

2 tablespoons olive oil

1 onion

finely chopped

1 tablespoon tomato paste

1 tablespoon harissa paste

1 teaspoon ground turmeric

4 cups chicken or vegetable stock

For the Olive Relish

1 cup green and black olives

pitted and chopped

1 lemon

juice and zest

2 tablespoons parsley

finely chopped

1 tablespoon olive oil

Salt and black pepper

to taste

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