Entree: Tunisia – Tunis & North – مقرونة ➤ Maqrūna (Tunisian pasta stew of short pasta simmered with spiced tomato sauce and braised meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 14 oz (400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or lamb broth (or water)
- 3 cups (720 ml) water, plus more as needed
- 12 oz (340 g) short pasta (macaroni, penne, or similar)
- 1–2 tbsp (15–30 ml) harissa paste, to taste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground turmeric
- 1 bay leaf
- Salt, to taste (start with 1 1/2 tsp / 8 g)
- 1/4 tsp (1.25 ml) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb cubes with a little salt and brown in batches until nicely seared; remove and set aside.
2. Add the sliced onion to the pot and sauté until soft and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more.
3. Return the browned lamb to the pot. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, broth, 3 cups water, bay leaf, cumin, paprika, turmeric, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover partially, and simmer until the lamb is tender, about 45–60 minutes. Skim any excess fat or foam as needed and add a bit more water if the stew reduces too quickly.
5. When the meat is tender, bring the stew to a gentle boil and add the short pasta and harissa. Stir well, cover, and cook until the pasta is al dente, about 8–12 minutes depending on pasta type, stirring occasionally and adding water if needed to achieve a saucy consistency.
6. Taste and adjust seasoning and harissa heat. Remove the bay leaf. Serve hot, garnished with chopped parsley and with crusty bread on the side.