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Tunisian Lamb Stew (Lamb Mechouia)

Tunisian Lamb Stew (Lamb Mechouia)

[[ recipeID=recipe-8ljsyy9st, title=Exquisite Taste of Tunisia! A Recipe for the Mouthwatering Tunisian Lamb Stew (Lamb Mechouia) ]]

Exquisite Taste of Tunisia! A Recipe for the Mouthwatering Tunisian Lamb Stew (Lamb Mechouia)

Indulge yourself in the bold and enticing flavours of North Africa with this Tunisian Lamb Stew, also known as Lamb Mechouia. Bursting with aromatic spices, tender lamb, and a medley of vegetables, this hearty and soul-warming dish embodies the essence of Tunisian cuisine. Prepare to be transported to the sun-soaked streets of Tunisia as you savour the robust flavours and captivating aroma of this traditional stew. 

Let’s get cooking!

Servings: 6

Keywords: Tunisian stew, Tunisian food, lamb stew, African stew, African food

  • Prep Time: 15 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 15 mins




  • 700 g (1.5 pounds) Lamb shoulder, cut into chunks
  • 2 Tablespoons Olive oil
  • 1 finely chopped Onion
  • 3 minced Cloves of garlic
  • 1 Diced Red bell pepper
  • 1 Diced Bell pepper
  • 1 Tablespoon Tomato paste
  • 400 g Diced Tomatoes (1 can/14 ounces)
  • 2 Tablespoons Harissa paste (adjust according to spice preference)
  • 1 Teaspoon Ground cumin
  • 1 Teaspoon Ground coriander
  • ½ Teaspoon Ground cinnamon
  • ½ teaspoon Paprika
  • ¼ Teaspoon Cayenne pepper (optional, for extra heat)
  • 2 ¼ Cups Vegetable or beef broth
  • 1 Cup cooked Chickpeas (optional)
  • ¼ Cup chopped fresh Parsley
  • Salt and pepper to taste
  • Cooked couscous or crusty bread (for serving)


  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set it aside.
  2. In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and aromatic.
  3. Stir in the tomato paste and cook for a minute to enhance its flavours. Add the diced tomatoes, harissa paste, ground cumin, ground coriander, ground cinnamon, paprika, and cayenne pepper (if using). Mix well to combine.
  4. Return the browned lamb chunks to the pot. Pour in the vegetable or beef broth, ensuring that the meat is submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the lamb is tender and begins to fall apart.
  5. If using, add the cooked chickpeas to the stew and cook for an additional 10-15 minutes.
  6. Season with salt and pepper to taste. Adjust the spices and heat level according to your preference.
  7. Sprinkle the chopped fresh parsley over the stew just before serving. Serve the Tunisian Lamb Stew hot over cooked couscous or with crusty bread to soak up the flavorful juices.
  8. Enjoy! 
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