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Fricassee of Lamb from Gabès
Gabès — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Tunisian dish from Gabès, the fricassee of lamb is a culinary masterpiece that balances sweetness and acidity in one dish.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 400 g of lamb
- 2 onions
- 2 carrots
- 2 tomato wedges
- 100 ml of white wine
- 50 ml of vinegar
- 1 tablespoon of sugar
- 200 ml of meat broth
- 100 g of beans
- salt and pepper to taste
- 2 mint leaves
- 2 oregano leaves
- olive oil
Method
- Cut the lamb into small pieces and set aside.
- In a pan, sauté the onions and carrots in a bit of olive oil.
- Add the lamb pieces and cook for a few minutes.
- Add the tomato wedges, white wine, vinegar, sugar, meat broth, and herbs.
- Cook on medium heat for about 20 minutes, adding water if necessary.
- Finally, add the beans and cook for another 5 minutes.
- Season with salt and pepper to taste, then turn off the heat and serve with mint.
- Enjoy your meal!
The story
The fricassee of lamb has roots in the culinary traditions of the Red Sea coastal cities, such as Gabès, where lamb has always been an important ingredient.
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