Tunisian Pea Stew Marga Jelbana

tunus geleneksel yemek tarifleri tajin jelbana traditional tunisia recipe tajine jelbana tunisian cuisine cezayir mutfağı yemek tarifleri
Cooking Method
Cuisine ,
Category
Difficulty Intermediate
Time
Preparation Time: 15 mins Cooking Time: 90 mins Resting Period: 10 mins Total Time: 1 hr 55 mins
Servings 4
Ingredients
  • 1,5 kilogram lamb chops
  • 4 garlic (finely chopped)
  • 1 tablespoon coriander or ras el hanout
  • 1/2 onion
  • 2 tablespoons tomato paste
  • 3 potatoes
  • 2 pea
  • 3 anaheim pepper
  • olive oil (or any vegetable oil)
  • salt
  • black pepper
  • chili pepper
Instructions

  1. Crush the coriander or ras el hanut spice with the garlic in a garlic press. You can add a pinch of salt to make it easy to crush.

  2. Put the pot on the stove and heat it. Add olive oil and heat. Add onion, black pepper, red pepper, hot pepper, garlic-coriander mixture and tomato paste.

  3. Saute the mixture until the smell disappears. During this process, be careful not to burn or stick to the bottom. If it starts to stick, add some water.

     

  4. After this stage, put the meat into the pot. Mix until combined with the mixture. Add enough hot water to cover it. Turn the heat down to low and close the lid of the pot.

     

  5. Cook for about 1 hour until the meat is tender. Then add the sliced potatoes and peas. Cook until the potatoes are half cooked.

     

  6. Add Anaheim peppers to the dish. After cooking the potatoes until they become soft but not falling apart, your meal is ready. 

     

  7. Serve with bread. Bon Appetit!

Read online https://soursweetbitter.com/recipe/marga-jelbana/
Daurora

Hi there, I'm Daurora!

Welcome to Sour Sweet Bitter, where my passion for exploring and sharing the diverse culinary treasures of the world comes to life. I take immense joy in researching and presenting an array of recipes from every corner of the globe, making them accessible and delightful for your kitchen adventures.

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