This Tunisian-inspired lamb stew braises tender shoulder with harissa, chickpeas, tomatoes, potatoes, and the warm coriander-and-caraway spice blend known as tabil. It is a hearty, gently tangy one-pot meal to serve with couscous or bread; the balance of chile, citrus, and savory lamb can be adjusted to suit your table.
Ingredients
- 2½ lb (1.13 kg) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced, about 1½ cups (200 g)
- 2 medium carrots, cut into ½-inch (1 cm) pieces, about 1½ cups (200 g)
- 4 garlic cloves, finely chopped, about 12 g
- 1½ tsp (3 g) ground coriander
- 1 tsp (2 g) ground caraway
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 to 2 tbsp (15 to 30 g) Tunisian harissa, according to your preferred heat
- 2 tbsp (32 g) tomato paste
- 1 can (14½ oz/411 g) crushed tomatoes
- 3 cups (720 ml) low-sodium chicken or lamb stock
- 1 bay leaf, about 0.1 g
- 1½ tsp (9 g) kosher salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 can (15 oz/425 g), chickpeas, drained and rinsed; about 1½ cups (240 g) drained
- 12 oz (340 g) waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) fresh lemon juice
- ¼ cup (15 g) chopped fresh flat-leaf parsley
Instructions
- Prepare the ingredients. Pat the lamb dry with paper towels and trim away any unusually large pieces of hard fat. Cut it into evenly sized chunks so they brown and braise at a similar rate. Dice the onion, carrots, and garlic, measure the spices, and rinse and drain the chickpeas. This preparation takes about 25 minutes; keeping the ingredients ready before heating the pot makes the cooking steps easier to manage.
- Brown the lamb. Heat the olive oil in a large, heavy Dutch oven or deep, lidded pot over medium-high heat. When the oil shimmers, add enough lamb to cover the base without crowding it. Brown for about 3 minutes per side, turning with tongs, and transfer to a plate. Work in batches; crowding traps steam and leaves the meat pale. The browning should take about 12 minutes in total, depending on the pot and the number of batches.
- Soften the aromatics. Reduce the heat to medium. Add the onion and carrots to the pot and stir, scraping up browned bits from the base. Cook for about 6 minutes, until the onion has softened and the carrots begin to lose their raw, firm edge. Add the garlic and cook for 2 minutes, stirring often so it becomes fragrant without scorching. If the pot is very dry, add a tablespoon of water rather than more oil.
- Bloom the spices and harissa. Stir in the coriander, caraway, cumin, paprika, harissa, tomato paste, salt, and black pepper. Cook for 1 minute, stirring constantly. This brief step helps the spices and tomato paste develop a deeper aroma, but do not leave the mixture unattended: garlic and ground spices can burn quickly. Start with 1 tablespoon of harissa if its strength is unfamiliar; you can offer extra at the table.
- Build the braising liquid. Pour in the crushed tomatoes and stock, then add the bay leaf. Stir well and return the browned lamb and any juices from its plate to the pot. Bring the liquid to a gentle simmer, which usually takes about 4 minutes. Scrape the base once more to release any remaining browned bits. The lamb should be mostly submerged; if it is not, turn the pieces so they are coated in liquid.
- Braise until the lamb is nearly tender. Cover the pot, lower the heat, and maintain a gentle simmer for 1 hour 15 minutes. Check after the first 10 minutes to make sure the liquid is barely bubbling rather than boiling hard. A vigorous boil can make the meat tighten and the sauce reduce too fast. Stir once or twice during the braise, and add a splash of stock or water if the liquid level drops substantially.
- Add the chickpeas and potatoes. Stir in the drained chickpeas and potato pieces, cover again, and simmer for 30 minutes. Cut the potatoes into similar-sized pieces so they finish together. Check a potato and a large lamb piece with a fork near the end of this period. The potatoes should be tender but not falling apart, and the lamb should be easy to pierce. For food safety, USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; check the thickest lamb pieces with a food thermometer. This stew is braised beyond that minimum for tenderness.
- Finish and rest. Remove the lid and simmer for about 8 minutes, stirring gently, to thicken the sauce if it seems loose. Remove the bay leaf, stir in the lemon juice, and taste before adding more salt, pepper, or harissa. Turn off the heat and let the stew stand for 10 minutes before serving. The brief rest lets the bubbling subside and gives the sauce time to settle around the meat and vegetables.
Tips
- Look for tabil or make a practical substitute. Tabil is a Tunisian seasoning blend commonly built around coriander and caraway, sometimes with garlic or other spices. It can be difficult to find outside specialty shops. This recipe uses separate ground coriander and caraway, with cumin and paprika for extra warmth. If you have a prepared tabil blend, use about 2½ teaspoons (5 g) in place of the coriander, caraway, and cumin; check its salt level before seasoning.
- Choose harissa to match its heat. Tunisian harissa varies by brand and batch, and some versions are much hotter or saltier than others. Begin with 1 tablespoon (15 g), then add more after tasting the finished sauce. If you cannot find harissa, use a mild red chile paste and add a small pinch of ground caraway and coriander. The result will be less distinctly Tunisian, but still flavorful.
- Keep the simmer gentle. The liquid should show occasional small bubbles, not roll vigorously. If the meat is still chewy when the potatoes are ready, lift the potatoes out with a slotted spoon and continue braising the lamb, covered, in 15-minute increments. Return the potatoes to warm through before serving. This avoids turning them to mush while the shoulder finishes tenderizing.
- Adjust thickness at the end. For a thicker stew, simmer uncovered for a few extra minutes and stir gently. If it becomes too thick, loosen it with warm stock or water, a few tablespoons at a time. Avoid adding a large amount of liquid at once, since that can dilute the tomato and spice flavors.
Serving Suggestions
Spoon the stew over couscous, which catches the tomato-and-harissa sauce and makes the meal more substantial. Plain steamed couscous is a convenient choice; a little olive oil, lemon zest, or chopped parsley stirred through it complements the stew without competing with its spices. Crusty bread or flatbread is useful for scooping up the chickpeas and sauce, while rice is another simple option if couscous is not available.
For contrast, add a crisp salad of cucumber, tomato, red onion, and herbs dressed with lemon and olive oil. A dish of olives, sliced pickled vegetables, or a spoonful of plain yogurt can also balance the stew’s richness and heat. Put extra harissa on the table rather than adding more to the entire pot, so diners can season their own portions. Serve the stew hot, with parsley scattered over the top just before it goes out.
Variations
Use lamb shanks: Replace the shoulder with about 3½ lb (1.6 kg) of lamb shanks. Brown them in batches and follow the same method, but expect a longer braise; cook until the meat is very tender and beginning to pull away from the bone, checking the liquid level as it goes. Shanks have bones and connective tissue, so the final yield and texture differ from boneless shoulder.
Make it milder or hotter: For a mild pot, use 1 teaspoon (5 g) harissa and serve more on the side. For extra heat, add another teaspoon at the finish. A pinch of cayenne can increase heat if the harissa is mild, but it will not reproduce harissa’s chile-and-spice flavor. Add hot seasoning gradually because it is difficult to remove once stirred in.
Change the vegetables: Turnips or peeled sweet potatoes can stand in for some or all of the white potatoes. Cut them into pieces about the same size and add them with the chickpeas. Sweet potato makes the stew sweeter and softer, while turnip gives it a more peppery edge. You can also add a handful of chopped spinach during the final 3 to 5 minutes, just long enough to wilt it.
Use dried chickpeas: Cook dried chickpeas separately until tender before adding them; do not add them dry to this recipe, because the tomato-based braising liquid and timing are not designed to cook them evenly. Use about 1½ cups (250 g) cooked chickpeas in place of the drained canned chickpeas.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they cool evenly. The stew keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the potatoes can soften slightly, but the flavors often meld overnight. If you are planning ahead, you can also prepare the stew a day in advance and reheat it gently before serving.
For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace, since liquid expands as it freezes. Thaw it in the refrigerator, preferably overnight. Potatoes may become softer after freezing, so if texture matters, cook and freeze the lamb, chickpea, and sauce mixture, then add freshly cooked potatoes when reheating.
Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or stock if the sauce is too thick. Bring it to a steady simmer and use a food thermometer to confirm leftovers reach 165°F (74°C), as USDA FSIS recommends. In a microwave, cover the dish loosely, stir partway through, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot; divide it into meal-sized portions instead.
Frequently Asked Questions
What cut of lamb is best for this stew?
Boneless lamb shoulder is a dependable choice because it has enough connective tissue and fat to become tender during a long, moist braise. Ask a butcher to cut it into stew pieces, or buy a shoulder roast and cube it yourself. Leg of lamb is leaner and can become dry if cooked for the same length of time, so it is not the best one-for-one substitute.
How spicy is Tunisian lamb stew?
Its heat depends largely on the harissa. With 1 tablespoon, the stew should have a noticeable chile warmth rather than overwhelming heat, but harissa brands differ. Start with less if you are serving people with different preferences, then pass extra harissa at the table. The spices add fragrance and depth even when the chile level is mild.
Can I make this recipe in a slow cooker?
Yes. For the best flavor, brown the lamb and soften the onion, carrots, garlic, and spices on the stovetop first. Transfer them to the slow cooker with the tomatoes, stock, and bay leaf, then cook on low until the lamb is tender, generally about 7 to 8 hours depending on the appliance. Add the chickpeas and potatoes for the final 2 to 3 hours, checking that the potatoes are tender and the lamb reaches the safe temperature stated in the instructions. Slow cookers vary, so use tenderness and a thermometer rather than time alone.
Can I prepare it the day before?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day until it reaches 165°F (74°C). The sauce may be thicker after chilling, so stir in a little stock or water as needed. If you prefer firmer potatoes, cook them separately and add them during reheating rather than letting them sit in the sauce overnight.
What can I use instead of harissa?
A red chile paste is the closest practical substitute, but it may be less aromatic and may not include the coriander, caraway, garlic, or salt found in harissa. Start with a small amount, then add ground coriander and caraway to keep some of the Tunisian-inspired character. Plain hot sauce can provide heat, but its vinegar-forward flavor will make the stew taste different.
Why is my lamb still tough?
Lamb shoulder can need more time than the recipe’s estimate, especially if the pieces are large or the simmer is very low. Keep the pot covered and continue cooking in 15-minute increments, checking that there is still enough liquid. Tenderness, not a fixed timer, is the best guide for braised shoulder. If the vegetables are already done, remove them temporarily and return them to the pot near the end.
Related
- Tunisian Food Recipes: Lablabi Chickpea Soup
- Tunisian Chicken: A Spiced One-Pot Dinner with Olives
- Tunisian Recipes in English: Lablabi Chickpea Soup
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).