She Strengthens

Savory Tunisian Lamb Stew with Quince

This rich and aromatic stew is a staple of Tunisian cuisine, with a depth of flavor that’s sure to impress. By marinating the lamb overnight in a blend of coriander, caraway, and spices, you’ll unlock a tender and juicy texture that’s simply irresistible.

The Perfect Marinade

To begin, toast coriander and caraway seeds in a dry frying pan until fragrant, then crush them in a plastic bag with a rolling pin or meat mallet. In a large bowl, combine the crushed seeds with garlic, dried arbol chiles, paprika, cayenne pepper, and olive oil. Add the lamb cubes and toss until well coated, then refrigerate for 8-12 hours.

Building Flavors

After marinating, remove the lamb from the refrigerator and let it sit at room temperature for 45 minutes. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat, then add the lamb in batches to prevent overcrowding. Cook until a dark brown crust forms on all sides, about 10 minutes per batch.

Adding Aromatics

Once the lamb is browned, remove it from the pot and discard all but 2 tablespoons of the oil. Add diced onions, tomato paste, cinnamon stick, reserved garlic, and saffron to the pot, scraping up any browned bits from the bottom. Cook until the onions caramelize and soften, about 10 minutes. Season with salt and pepper to taste.

Simmering the Stew

Return the lamb to the pot, add low-sodium chicken broth, and cook covered at a gentle simmer for 1 1/2 hours. When the lamb is almost knife-tender, prepare the quince by washing and coring them, then adding them to the stew along with honey. Cook for an additional hour, or until the lamb and quince are tender but not falling apart.

Serving Suggestions

Serve this savory stew with couscous, farro, or steamed rice, accompanied by a side of spicy Harissa. For a perfect pairing, try Bonny Doon Le Cigare Volant, a California wine with flavors of wild blackberry and plum that complement the lamb beautifully.

Tips and Variations

• To ensure tender meat, cook the stew at a low, consistent temperature.
• This dish is best served the next day, after the flavors have had a chance to meld.
• Experiment with different spices and aromatics to give the stew your own unique twist.