Lamrija of lamb (Tunisian stew with silky sauce)

Ingredients

• 500 g Lamb pieces (shoulder or neck) (cut into large cubes)
• 2 pcs Onions (roughly chopped)
• 3 pcs Garlic cloves (crushed)
• 5 c. à soupe Wheat flour (for the oil paste)
• 230 ml Vegetable oil (sunflower or rapeseed) (200 ml for the paste + 2 c. à soupe for cooking)
• 1 c. à café Ground coriander (or 5 g)
• 1 c. à café Ground caraway (or cumin) (5 g)
• 0.5 c. à café Ground black pepper (5 g)
• 0.5 c. à café Salt (adjust at the end of cooking)
• 1 pincée Espelette pepper (or bird's eye chili) (optional, to taste)
• 2 pcs Fresh tomatoes (diced)
• 1 c. à café Tomato paste (if no fresh tomatoes)
• 2 pcs Bay leaves (whole)

Instructions

1. Prepare the oil‑flour paste

   In a bowl, mix the flour, coriander, caraway, black pepper and salt. Add 200 ml vegetable oil and whisk until you obtain a homogeneous, slightly thick paste.

   Time: PT10M

2. Chop onions and garlic

   Thinly slice the two onions and crush the three garlic cloves. Set aside.

   Time: PT5M

3. Sauté aromatics

   In the pressure cooker, heat 2 c. à soupe oil over medium heat. Add the onions, garlic and bay leaves. Sweat for 5 minutes until translucent.

   Time: PT5M

   Temperature: feu moyen

4. Lightly brown the meat

   Add the lamb pieces to the pot, brown for 3‑4 minutes without fully cooking, then remove and set aside.

   Time: PT5M

   Temperature: feu moyen

5. Cook the oil‑flour paste (roux)

   Pour the prepared paste into the pot, stir quickly and cook for 2 minutes so the flour absorbs the oil and forms a roux.

   Time: PT2M

   Temperature: feu moyen

6. Add tomatoes and spices

   Stir in the diced fresh tomatoes (or the paste) together with the Espelette pepper if using. Cook 3 minutes.

   Time: PT3M

   Temperature: feu moyen

7. Add hot water

   Pour hot water (about 800 ml) until the meat is covered. Bring to a boil for 5 minutes.

   Time: PT5M

   Temperature: ébullition

8. Pressure cooking

   Close the pressure cooker and cook over medium heat for 15 minutes. Then let the pressure release naturally before opening.

   Time: PT15M

   Temperature: feu moyen

9. Reduce the sauce

   Remove the meat and set aside. Let the sauce simmer over low heat, stirring occasionally, until a thick layer of oil forms on the surface (about 30 minutes).

   Time: PT30M

   Temperature: feu doux

10. Re‑incorporate the meat

    Return the lamb pieces to the sauce and continue cooking 15 minutes so the meat absorbs the flavors.

    Time: PT15M

    Temperature: feu doux

11. Adjust seasoning

    Taste and correct salt, pepper or chili to taste. Optionally add a drizzle of oil for extra shine.

    Time: PT2M

12. Serve

    Serve the lamrija piping hot, accompanied by homemade bread, couscous or rice.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

20 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Lamb pieces (shoulder or neck): chicken, beef
• Instead of Onions: shallots
• Instead of Garlic cloves: garlic powder
• Instead of Wheat flour: rice flour (gluten‑free)
• Instead of Vegetable oil (sunflower or rapeseed): olive oil (different flavor)
• Instead of Ground coriander: fresh chopped coriander
• Instead of Ground caraway (or cumin): cumin
• Instead of Ground black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Espelette pepper (or bird's eye chili): Cayenne pepper
• Instead of Fresh tomatoes: tomato paste
• Instead of Tomato paste: canned tomatoes
• Instead of Bay leaves: thyme

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or hand mixer
• Pressure cooker (or heavy‑bottomed pot)
• Wooden spatula
• Ladle (optional)
• Strainer (for draining the meat) (optional)

Critical Steps — Do Not Skip

• Properly prepare the oil‑flour paste to achieve the silky texture
• Let the sauce reduce until an oil layer forms on the surface
• Re‑incorporate the meat at the right time so it stays tender

Chef Tips from the Video

• Use quality lamb, ideally from a local butcher
• Heating the water before adding prevents breaking the roux
• The characteristic aroma comes from the blend of coriander, caraway and black pepper; do not omit them.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days in the refrigerator.

Freezer: Can be frozen for 2 months in a freezer bag or airtight container.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The oil‑flour paste can be prepared 1 day ahead and kept in the refrigerator
• The dish reheats very well the next day, the sauce becomes even more flavorful