Msoki (Tunisian Lamb Passover Dish)
Recipe
3 tbsp olive oil
400ml/14fl oz water
1 tbsp tomato purée
2lb lamb shoulder, cubed and seasoned with salt, pepper and 1 tsp paprika
2 onions, sliced
1 celery stalk, sliced
2 carrots, diced
8 garlic cloves, chopped
1 tsp ground cinnamon
8oz fava beans
1 leek, sliced
8oz fresh spinach
½ cup of chopped fresh parsley
harissa to taste
salt and freshly ground black pepper
2 sheets matzoh, broken into small pieces (
Whisk the oil, water and tomato purée and pour into a large casserole. Add the lamb, onions, celery, carrot, garlic and cinnamon. Bring to the boil, cover and simmer for 30 minutes. Stir from time to time.
Add the beans and leek. Bring back to the boil, cover and simmer for at least another 30 minutes, until the meat is tender.
Add the spinach, allow to cook down, then add the fresh herbs, leaving some for garnish. Add harissa or cayenne pepper to taste.
Place the pieces of matzoh on top of the stew and press down gently so they start to soften. Sprinkle with the reserved herbs before serving.