Recipe courtesy of Rad Matmati

Tunisian Lamb Stew

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  • Level: Easy
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1/2 pound ground lamb

1 egg white

Spice Mixture:

1/2 teaspoon ground fennel

1/2 teaspoon ground coriander

1/2 teaspoon dried mint

1/2 bunch finely chopped Italian parsley

1/4 teaspoon kosher salt

1/4 teaspoon ground white pepper

12 ounces colossal green olives, pitted and spilt in half

2 tablespoons olive oil

1 medium onion, quartered and thinly sliced

1 tablespoon tomato paste

1 1/2 teaspoons harissa

8 ounces tomato puree

1 1/2 cups water

8 ounces white beans, soaked overnight and drained

Pickled Vegetables:

5 ounces carrots

5 ounces red pearl onions

5 ounces cauliflower

1 lemon

Salt and pepper to taste

1 package pita bread or 1 French baguette


  1. In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.