Tunisian Lamb Ragout with Lemon
Author: 8XDiPz-E5C0
This Tunisian lamb ragout is simple to prepare and bursting with Mediterranean flavours.
  • 500 g (16 oz) cubed lamb
  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 tomatoes; peeled, deseeded, chopped
  • 2 garlic cloves, crushed
  • 2 mild red chillies
  • 2 mild green chillies
  • 1 lemon
  • 1 lime
  • A pinch of saffron strands
  • Salt
  • Pepper
  • Parsley to garnish
  1. Soak the strands in a few tbsp of hot water for an hour.
  2. 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.
  3. Add the sliced onion to the pan and cook for about 10 minutes until the onions start to caramelise.
  4. Add the garlic and stir-fry for 1 minute.
  5. Add the tomatoes and mix well. Cover and simmer for 10 minutes.
  6. Add the lamb and the saffron strands in water. Season with salt and pepper.
  7. 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.
  8. 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.
  9. Deseed and thinly slice the chillies lengthways.
  10. When the lamb is tender add the chilli strips, mix and simmer to reduce the quantity of liquid.
  11. When the liquid is gravy-like add the lemon and lime peel. Simmer for 5 minutes then serve.
Calories: 430 Fat: 27.2 Sugar: 0.6 Fiber: 2.1 Protein: 35.4 Cholesterol: 108.3
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!
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/tunisian-lamb-ragout-lemon