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Mermez

A traditional North African stew featuring tender braised lamb cooked with sweet onions, chickpeas, and warm spices.

95 minMediumServes 4480 cal/serving

TunisianDinnerStovetopMediterraneanHigh ProteinHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1.5 lbs lamb shoulder, cubed
  • 2 large yellow onions, sliced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tsp harissa paste
  • 1 can cooked chickpeas, drained
  • 1 tsp ground coriander
  • 1 tsp ground caraway
  • 1 tsp salt
  • 3 cups water

Instructions

  1. 1

    Heat 2 tbsp olive oil in a heavy pot over medium-high heat.

  2. 2

    Add 1.5 lbs cubed lamb shoulder and sear until browned on all sides, about 6 to 8 minutes.

  3. 3

    Add 2 large sliced yellow onions and 4 minced garlic cloves, cooking for 5 minutes until onions soften.

  4. 4

    Stir in 2 tbsp tomato paste, 2 tsp harissa paste, 1 tsp ground coriander, 1 tsp ground caraway, and 1 tsp salt until fragrant.

  5. 5

    Pour in 3 cups water and bring to a simmer, then lower heat, cover, and cook for 50 minutes.

  6. 6

    Add 1 can drained cooked chickpeas and simmer uncovered for 15 minutes until lamb reaches an internal temperature of 145 degrees F and is tender.

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Questions

What internal temperature should Mermez reach?

For Mermez, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Mermez?

Step 2 reads: "Add 1.5 lbs cubed lamb shoulder and sear until browned on all sides, about 6 to 8 minutes." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of harissa in Mermez?

The entry for Mermez calls for 2 tsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I use dried beans instead of canned in Mermez?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Mermez uses 1 can cooked chickpeas, drained.

How hot is Mermez?

Moderately. The heat in Mermez comes from 2 tsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Mermez?

One serving (the recipe makes 4) has 38 g of protein in about 480 calories, alongside 22 g carbohydrate and 26 g fat, plus 6 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Mermez keep?

Refrigerate what is left of Mermez within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

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