They call it the Tunisian cassoulet.
Ingredients
serves 6
3 tablespoons vegetable oil
3 onions, chopped
6 cloves garlic, chopped
1 pound shoulder of lamb or stewing beef, cut into 6 pieces
1/2 pound merguez (Tunisian sausages) or chorizo, cut into pieces
1 cup white haricot or navy beans, soaked overnight
3 tomatoes, peeled and chopped
1 teaspoon cinnamon
1 teaspoon ground coriander
Pepper and salt
Step 1
Heat the oil in a large pan, and fry the onions until lightly colored. Add the garlic and stir until the aroma rises. Put in the meat and the merguez and turn them to brown them lightly all over.
Step 2
Add the drained beans, the tomatoes, cinnamon, coriander, and pepper. Pour in about 7 cups water and cook, covered, over very low heat for 1 1/2 hours. Add salt and simmer another 1/2 hour, adding a little water if necessary and reducing the sauce towards the end.
Step 3
Serve hot.
The New Book of Middle Eastern FoodCopyright © 2000 Knopf
Leave a Review
