Tunisian Lamb and Bean Stew

This is the kind of stew that fills your kitchen with warm spices and makes everyone lean in when you lift the lid. Tender lamb shoulder breaks down into shreds, white beans go creamy, and the broth picks up layers from harissa, cumin, and a touch of cinnamon. It's hearty without being heavy, and the preserved lemon at the end cuts through all that richness with a bright, salty punch. Serve it with crusty bread or over couscous to soak up every drop.

Ingredients

  • 2 lb lamb shoulder, cut into 1½-inch chunks
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 2 tbsp harissa paste
  • 2 tbsp tomato paste
  • 1 (14 oz) can canned diced tomatoes
  • 4 cups chicken or lamb stock
  • 1 cup dried cannellini or great northern beans, soaked overnight and drained
  • 2 bay leaves
  • 1½ tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 1 preserved lemon, rinsed, pulp discarded, peel finely chopped
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Pat 2 lb (900 g) lamb shoulder, cut into 1½-inch chunks dry with paper towels. Season all over with a good pinch of salt and pepper.
  2. Heat 2 tbsp (30 ml) olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add half the lamb in a single layer. Sear without moving for 3 minutes, then turn and sear the other sides until deeply browned all over, another 4 to 5 minutes. Transfer to a plate. Repeat with the remaining lamb.
  3. Dice 1 large yellow onion.
  4. Lower the heat to medium. Add the 1 large yellow onion, diced to the pot. Stir and scrape up any browned bits from the bottom. Cook, stirring occasionally, until the onion softens and starts to turn golden at the edges, 6 to 7 minutes.
  5. While the onion cooks, mince 5 cloves garlic.
  6. Add the 5 cloves garlic, minced, 2 tsp (10 ml) ground cumin, 1 tsp (5 ml) ground coriander, and ½ tsp (2.5 ml) ground cinnamon to the pot. Stir constantly for 1 minute until the spices smell toasted and the garlic is fragrant.
  7. Stir in 2 tbsp (30 ml) harissa paste and 2 tbsp (30 ml) tomato paste. Cook, stirring, for 1 minute to deepen the flavors.
  8. Pour in 1 (14 oz / 400 g) can diced tomatoes with juices and 4 cups (950 ml) chicken or lamb stock. Add the 1 cup (200 g) dried cannellini or great northern beans, soaked overnight and drained (or 2 (15 oz / 425 g) cans, drained and rinsed), 2 bay leaves, 1½ tsp (7.5 ml) kosher salt, and ½ tsp (2.5 ml) black pepper, freshly ground. Return the seared lamb and any accumulated juices to the pot. Stir to combine.
  9. Bring to a boil over high heat, then reduce to a gentle simmer. Cover with the lid slightly ajar and simmer for 1 hour and 30 minutes, stirring occasionally. The lamb should be tender and the beans creamy. If using dried beans, they may need an extra 15 to 30 minutes; if using canned, check after 1 hour.
  10. While the stew simmers, rinse 1 preserved lemon under cold water. Cut it open, discard the pulp and seeds, then finely chop the peel.
  11. Chop ¼ cup (15 g) fresh cilantro.
  12. When the stew is done, stir in the 1 preserved lemon, peel finely chopped. Taste and adjust salt if needed. The stew should be thick and rich. If it's too thin, simmer uncovered for a few more minutes. If too thick, add a splash of stock or water.
  13. Ladle into bowls and top with the ¼ cup (15 g) fresh cilantro, chopped.