Tunisian Lamb Marqa with Chickpeas

Name: Tunisian Lamb Marqa with Chickpeas
Prep time: 25 min
Cook time: 2 h 18 min
Total time: 2 h 43 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 2 lb (900 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes, patted dry; 2 tsp (12 g) kosher salt, plus more to taste; ¾ tsp (2 g) black pepper, freshly ground; 3 tbsp (45 ml) olive oil; 2 medium (300 g) yellow onions, finely chopped; 5 cloves (15 g) garlic, minced; 3 tbsp (50 g) tomato paste; 2 tbsp (35 g) harissa paste, plus up to 1 tbsp (18 g) more to taste; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground caraway; ½ tsp (1 g) ground cinnamon; 1 cup (half a 14-oz can) (200 g) canned crushed tomatoes; 3 cups (710 ml) low-sodium chicken or lamb stock; 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed; 2 medium (200 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks; 3 medium (500 g) zucchini, cut into 1-inch (2.5 cm) chunks; 1 large (60 ml) lemon, juiced (about 4 tbsp); ½ cup (20 g) fresh cilantro, roughly chopped; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A deeply savory Tunisian stew of tender lamb shoulder, chickpeas and zucchini in a harissa-and-tomato broth scented with cumin, coriander and caraway. It simmers gently on the stovetop until the lamb is spoon-tender and the sauce is rich and glossy.

Prep: 25 min
Cook: 2 hr 18 min
Wait: 25 min
Total: 3 hr 8 min
Makes: 6 generous bowls (about 8 cups / 1.9 L)

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Ingredients

6 servings

2 lb (900 g) boneless lamb shoulder, trimmed of thick fat, cut into 1½-inch (4 cm) cubes, patted dry
2 tsp (12 g) kosher salt, plus more to taste
¾ tsp (2 g) black pepper, freshly ground
3 tbsp (45 ml) olive oil
2 medium (300 g) yellow onions, finely chopped
5 cloves (15 g) garlic, minced
3 tbsp (50 g) tomato paste
2 tbsp (35 g) harissa paste, plus up to 1 tbsp (18 g) more to taste
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (2 g) ground caraway
½ tsp (1 g) ground cinnamon
1 cup (half a 14-oz can) (200 g) canned crushed tomatoes
3 cups (710 ml) low-sodium chicken or lamb stock
2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed
2 medium (200 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks
3 medium (500 g) zucchini, cut into 1-inch (2.5 cm) chunks
1 large (60 ml) lemon, juiced (about 4 tbsp)
½ cup (20 g) fresh cilantro, roughly chopped
½ cup (20 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (5)

5-6 quart (4.7-5.7 L) heavy lidded pot or Dutch pot
Chef's knife and cutting board
Wooden spoon
Small bowl for the spice mix
Colander

Steps

Before you start

Pat the lamb very dry and let it sit at room temperature for 15 minutes so it browns instead of steaming.
Harissa brands vary widely in heat. Start with the smaller amount and add more at the end.
Drain and rinse the canned chickpeas, and cut the zucchini just before it goes in so it doesn't sit and weep.
Plan on about 3 hours from start to table; most of it is unattended simmering on the stovetop. No oven is needed.

1
Season the lamb
- Place the lamb cubes in a bowl and toss with 1 tsp of the salt and all the black pepper.
- Let stand at room temperature for 15 minutes while you chop the vegetables.
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Ready when: Lamb surface looks dry and no longer chilled
Tip: Blot any surface moisture with paper towels so the meat browns well.
2
Brown the lamb
- Heat 2 tbsp of the olive oil in a 5-6 quart heavy pot over medium-high heat until it shimmers.
- Brown the lamb in 2 batches, without crowding, turning occasionally, for 6-7 minutes per batch.
- Transfer to a plate.
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Ready when: All sides are deep golden brown and a dark fond coats the pot bottom
Tip: Crowding the pot steams the meat and leaves it grey; work in batches.
3
Soften the onions
- Reduce heat to medium.
- Add the remaining 1 tbsp oil and the onions with a pinch of the remaining salt.
- Cook, stirring and scraping up the browned bits, for 8 minutes.
- Add the garlic and cook 1 minute.
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Ready when: Onions are soft, translucent and golden at the edges; garlic smells fragrant
Tip: If the fond starts to scorch, splash in 2 tbsp of water.
4
Toast paste and spices
- Stir in the tomato paste, harissa, cumin, coriander, caraway and cinnamon.
- Cook, stirring constantly, for 2 minutes.
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Ready when: Paste darkens to brick red and the spices smell toasty and strong
Tip: Don't let the spices burn; lower the heat if they stick.
5
Add liquid and lamb
- Pour in the crushed tomatoes and stock, scraping the bottom of the pot.
- Return the lamb and any juices to the pot.
- Stir in the remaining salt (leave out about ¼ tsp for final seasoning) and bring to a boil over high heat.
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Ready when: Liquid reaches a steady boil and the lamb is mostly submerged
6
Simmer the lamb
- Reduce heat to low, cover with the lid slightly ajar, and simmer gently for 1 hour, stirring every 20 minutes.
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Ready when: Only small, lazy bubbles break the surface; lamb is starting to soften when pierced
Tip: A hard boil makes the lamb tough and stringy.
7
Add chickpeas and carrots
- Stir in the chickpeas and carrots.
- Cover with the lid slightly ajar and simmer on low for 30 minutes.
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Ready when: Carrots are nearly tender when pierced with a knife tip
Tip: If the stew looks dry, add ½ cup (120 ml) water.
8
Add the zucchini
- Stir in the zucchini and simmer uncovered on medium-low for 15-20 minutes to cook the zucchini and thicken the sauce.
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Ready when: Zucchini is tender but holds its shape; lamb shreds easily with a spoon; sauce coats a spoon
Tip: Add zucchini late so it doesn't turn to mush.
9
Finish and rest
- Remove from heat.
- Stir in the lemon juice and half the cilantro.
- Taste and adjust with salt and more harissa, a teaspoon at a time.
- Rest for 10 minutes off heat.
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Ready when: Sauce tastes bright, balanced and warmly spiced
Tip: Lemon juice added early dulls in long cooking, so add it at the end.
10
Serve
- Ladle into warm bowls and top with the remaining cilantro and the parsley, if using.
- Serve with couscous, rice or crusty bread.

Good to know

Tips

Keep the simmer barely bubbling; gentle heat is what makes the lamb tender.
Brown the lamb well; the fond is the base of the sauce's flavor.
Skim excess fat from the surface before serving if the lamb was fatty.
Serve with extra harissa at the table so each person can adjust the heat.

Make ahead

Make through step 9 up to 2 days ahead and refrigerate; the flavor improves overnight. Add the fresh herbs when reheating.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (zucchini will be softer). Reheat gently in a covered pot over medium-low heat, adding a splash of water or stock, until steaming hot (165°F / 74°C).

Substitutions

boneless lamb shoulder → bone-in lamb shanks or beef chuck. Beef chuck needs the same time; shanks may need 30 extra minutes.
canned chickpeas → 1 cup (200 g) dried chickpeas, soaked overnight and cooked until tender. Add them in step 7 once cooked.
ground caraway → ground fennel seed or extra cumin. Gives a similar earthy note.
harissa paste → 1 tbsp tomato paste plus ½ tsp cayenne and ½ tsp smoked paprika. Approximates the heat and color of harissa.