Pied-Noir Frita

A slow-cooked dish where peppers and tomatoes meld into a garlic-infused sauce, enveloping tender pieces of lamb. Frita, a staple of Pied-Noir cuisine, is savored slowly, each bite revealing the sweetness of vegetables and the depth of spices.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 249
• Protein: 23 g
• Carbs: 14 g
• Fat: 10 g

Ingredients

• 6 piece Green bell pepper
• 10 piece Canned crushed tomatoes
• 400 g Lamb leg
• 6 g Garlic
• 20 g Extra virgin olive oil

Instructions

1. Peel and cut the vegetables

   Peel the tomatoes by blanching them for a few seconds, then cut them into coarse cubes. Slice the peppers into strips and finely chop the garlic. Set aside.

2. Sear the lamb

   In a pot, heat the olive oil. Add the lamb pieces and brown them on all sides. Once well-colored, remove and set aside.

3. Sweat the vegetables

   In the same pot, add the garlic and peppers. Cook them over low heat without browning. Let them release their moisture for a few minutes.

4. Simmer the frita

   Add the tomatoes and lamb to the pot. Season with salt and pepper. Cover and let simmer on low heat for at least an hour, or two if possible. Stir regularly and add a bit of water if needed to maintain moisture.

Chef's tips

• Use ripe tomatoes for a sweeter taste and better sauce consistency.
• Let the peppers cook slowly to release their full aroma.
• If you prefer a thicker sauce, simmer uncovered at the end of cooking.

Storage

Keeps for 3 days in the fridge. Can be frozen for later use.