Pied-Noir Frita

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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.