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Fricassee of Lamb à la Gabèsian
Gabès — Mother recipe · ar de en es fr it ja pt ru zh
A delicious lamb fricassee with vegetables and spices, typical of Gabès in Tunisia.
⏱️ 20 min prep + 60 min cottura · 4 porzioni · facile
Ingredients
- 500 g of lamb cut into pieces
- 2 onions
- 2 carrots
- 2 cucumbers
- 1 zucchini
- 1 tablespoon of chili
- 200 ml of beef broth
- 200 ml of white wine
- 100 ml of olive oil
- salt and pepper to taste
- 200 g of toasted bread cut into cubes
Method
- In a pan, sauté the olive oil with finely chopped onions until they become golden brown.
- Add the carrots, cucumbers, and zucchini, and sauté for about 5 minutes.
- Add the chili and the cubes of toasted bread, mixing well.
- In a casserole, combine the beef broth and white wine, bringing to a boil.
- Place the lamb in a casserole with the broth and wine, cover, and cook on medium heat for about 45 minutes.
- Add the sautéed mixture to the casserole with the lamb, mixing well and cooking for another 10-15 minutes.
- To serve, add salt and pepper to taste and serve the lamb fricassee à la Gabèsian hot.
The story
Fricassee of lamb à la Gabèsian is a traditional dish from the Gabès region in Tunisia, blending local ingredients with traditional cooking techniques from Arab and Mediterranean cuisine.
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