Tunisian lamb stew (koucha)
Ragout and stew
This Tunisian hearty lamb stew is made with potatoes in a gargoulette-type vessel, referred to as golla or kolla, that resembles a jug lying on its side. You can prepare it in a tightly-sealed cast-iron or heavy-based pot in the oven, or to save time, in a pressure cooker. Feel free to add a cup of drained, canned chickpeas, if you'd like. If you'd rather use beef than lamb, go for it. <br /> <br />Ras-el-hanout is an essential North African spice mix available at spice stores and some delis. If you can’t find any, make a simple substitute with 1/3 teaspoon of each of these ground spices: cumin, coriander, cinnamon, paprika, fine black pepper, turmeric, plus one finely crushed cardamom pod. <br /> <br />Featured In: <a href="https://food52.com/blog/21574-the-tunisian-lamb-stew-i-first-tasted-in-the-desert-recreated-at-home">The Tunisian Lamb Stew I First Tasted in the Desert, Recreated at Home</a>
Share:
0
42
0
Comments