Tunisian Green Bean Stew (Marqa)

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.

• Prep time: 20 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 683
• Protein: 38 g
• Carbs: 22 g
• Fat: 46 g

Ingredients

• 800 g Green bean ( trimmed )
• 600 g Lamb shoulder ( in 4cm cubes )
• 1 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Caraway seed ( crushed )
• 1 tsp Turmeric powder
• 1 tsp Sweet paprika
• 0.5 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Tomato paste
• 1 tsp Harissa

Instructions

1. Brown the meat

   In a heavy pot, heat the olive oil. Brown the lamb shoulder chunks on all sides until a crispy brown crust forms.

2. Sauté the onions

   Add onions and garlic. Sweat without browning until onions become translucent and absorb the meat fats.

3. Season and simmer

   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. Cook the beans

   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. Reduce the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Even better when reheated the next day.