Tunisian Green Bean Stew (Marqa)
Ingredients
- 800 gGreen bean (trimmed)
- 600 gLamb shoulder (in 4cm cubes)
- 1 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tspCaraway seed (crushed)
- 1 tspTurmeric powder
- 1 tspSweet paprika
- 0.5 tspHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspTomato paste
- 1 tspHarissa
Method
A rich, deep red sauce coating tender green beans and meat that falls apart with a fork. The aroma of caraway and chili rising from the pot signals a bold, traditional North African dish.
- 1
In a heavy pot, heat the olive oil. Brown the lamb shoulder chunks on all sides until a crispy brown crust forms.
- 2
Add onions and garlic. Sweat without browning until onions become translucent and absorb the meat fats.
- 3
Stir in tomato paste (missing), harissa (missing), turmeric, caraway, and chili powder. Cover with water. Lid on and simmer over low heat until the meat is tender.
- 4
Submerge the green beans in the sauce. They must be completely covered by the red broth. Continue cooking until they are melt-in-the-mouth tender.
- 5
Remove the lid and let the sauce reduce. It is ready when the oil rises to the surface and the texture generously coats the spoon.
Frequently asked questions
How do you get this dish right?
- Don't rush: the sauce must reduce until the oil separates from the tomato, which is the sign of perfect cooking.
- If using fresh beans, choose firm ones that snap cleanly when bent.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Even better when reheated the next day.
