Tunisian Lamb Ragout with Lemon
This Tunisian lamb ragout is simple to prepare and bursting with Mediterranean flavours.
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| Ingredients
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Instructions
- Soak the strands in a few tbsp of hot water for an hour.
- Heat the olive oil in a pan over a medium heat and brown the lamb (about 5 minutes). Remove the lamb pieces from the pan and put to one side.
- Add the sliced onion to the pan and cook for about 10 minutes until the onions start to caramelise.
- Add the garlic and stir-fry for 1 minute.
- Add the tomatoes and mix well. Cover and simmer for 10 minutes.
- Add the lamb and the saffron strands in water. Season with salt and pepper.
- Add sufficient water to just cover the meat. Bring to the boil, cover and simmer gently for around 1½ hours or until the lamb is tender.
- Meanwhile prepare the lemon and lime. Peel the fruit carefully and remove any white pith from the skin with a sharp knife. Slice the peel thinly then blanche in boiling water for 10 minutes.
- Deseed and thinly slice the chillies lengthways.
- When the lamb is tender add the chilli strips, mix and simmer to reduce the quantity of liquid.
- When the liquid is gravy-like add the lemon and lime peel. Simmer for 5 minutes then serve.
Titli's Tips
Make sure the gravy isn't too watery before you serve it up. I like to eat this with a chunk of bread to mop up all the delicious gravy!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 430
21%
Calories from Fat 244
Total Fat 27.2g
41%
Saturated Fat 5.6g
27%
Unsaturated Fat 19.4g
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Amount Per Serving
% Daily Value
Total Carbohydrate 9.5g
3%
Dietary Fibre 2.1g
8%
Sugars 0.6g
Protein 35.4g
70%
Cholesterol 108.3mgs
36%
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