Marqa (Tunisian Meat and Vegetable Stew)

Add the lamb stew meat to the pot and brown it on all sides, then remove and set aside.

Ingredients

450 g of Lamb Stew Meat

Equipment

Large Heavy-Bottomed Pot

Tongs

In the same pot, sauté the chopped onions and minced garlic until softened and fragrant.

Ingredients

1 piece of Onion

3 cloves of Garlic

Equipment

Large Heavy-Bottomed Pot

Chefs Knife

Add the carrots, potatoes, and other root vegetables to the pot, stirring to coat them in the aromatics.

Ingredients

2 pieces of Carrots

2 pieces of Potatoes

240 mL of Root Vegetables (Carrots, Celery Root, Parsley Root)

950 mL of Vegetable Broth

Equipment

Large Heavy-Bottomed Pot

Return the browned lamb to the pot and pour in the vegetable broth, ensuring the meat and vegetables are submerged.

Ingredients

Lamb Stew Meat

Root Vegetables (Carrots, Celery Root, Parsley Root)

Vegetable Broth

Equipment

Large Heavy-Bottomed Pot

Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer until the meat is tender.

Ingredients

Lamb Stew Meat

Equipment

Large Heavy-Bottomed Pot

Season the stew with salt and black pepper to taste before serving hot.

Ingredients

Lamb Stew Meat

5 mL of Salt

2½ mL of Black Pepper

Equipment

Large Heavy-Bottomed Pot

Ladle