Main Course · Dinner · Middle Eastern · African ·

Smoky Tunisian Lamb Ful Medames with Olive Relish

Name: Smoky Tunisian Lamb Ful Medames with Olive Relish
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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; 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

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.

4.1(397 reviews)

·By Ethan Brooks·November 1, 2025

Smoky Tunisian Lamb Ful Medames with Olive Relish — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Marinade

For the Ful Medames

For the Olive Relish

Nutrition

Per serving

Calories: 566 kcal
Protein: 59.6 g
Carbs: 57 g
Fat: 42.5 g
Fiber: 18 g

Whole recipe

Total

Calories: 2262 kcal
Protein: 238.5 g
Carbs: 227.9 g
Fat: 170.1 g
Fiber: 72.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g lamb shoulder cubed	1450	130	0	108	0
3 garlic cloves minced	13	0.6	3	0	0.2
1 tablespoon ground cumin	22	1.1	2.7	1.3	1.4
1 tablespoon ground coriander	20	0.9	3.7	0.6	2.1
1 teaspoon smoked paprika	6	0.3	1.2	0.3	0.7
Salt and black pepper to taste	0	0	0	0	0
2 cups dried fava beans soaked overnight	1120	98	187	4	60
2 tablespoons olive oil	238	0	0	27	0
1 onion finely chopped	44	1	11	0.1	1.9
1 tablespoon tomato paste	13	0.5	3	0	0.5
1 tablespoon harissa paste	15	0.4	2.5	0.6	1
1 teaspoon ground turmeric	8	0.3	1.4	0.2	0.9
4 cups chicken or vegetable stock	40	4	0	1	0
1 cup green and black olives pitted and chopped	140	1	7.5	14	3
1 lemon juice and zest	12	0.5	4	0.2	1.2
2 tablespoons parsley finely chopped	2	0.2	0.4	0	0.2
1 tablespoon olive oil	119	0	0	14	0
Salt and black pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine ingredients
In a large bowl, combine the lamb, garlic, cumin, coriander, smoked paprika, salt, and black pepper.
2
Coat thoroughly
Toss until the lamb is thoroughly coated.
3
Refrigerate
Cover and refrigerate for at least 2 hours, or overnight for best results.

Preparing the Relish

1
Mix ingredients
In a medium bowl, mix the olives, lemon juice, lemon zest, parsley, olive oil, salt, and pepper.
2
Rest
Set aside to allow flavors to meld.
3
Stir occasionally
Stir occasionally.

How to Make Smoky Tunisian Lamb Ful Medames with Olive Relish

Total time: 4 h · Yields 4 servings

1
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.
2
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.
3
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.