Tunisian
Marqa Jelbana
A Tunisian pea stew simmered with lamb, tomato paste, harissa, and warm tabil spice until the sauce turns rich and red. It is traditionally served with bread to scoop up the tender peas, potatoes, and meat.
Ingredients
- Lamb shoulder or neck pieces, bone-in if possible300g
- Fresh or frozen green peas1 1/2 cups
- Potato, peeled and cut into thick wedges1 medium
- Yellow onion, finely chopped1 small
- Garlic cloves, crushed2
- Tomato paste2 tbsp
- Harissa1 to 2 tsp
- Tabil spice blend1 tsp
- Ground paprika1 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp, or to taste
- Olive oil3 tbsp
- Water2 1/2 cups, plus more as needed
- Fresh green chili, slit lengthwise1 optional
Method
- Heat the olive oil in a heavy pot over medium heat, then brown the lamb pieces on all sides.
- Add the chopped onion and cook until softened and lightly golden, about 5 minutes.
- Stir in the garlic, tomato paste, harissa, tabil, paprika, turmeric, black pepper, and salt, then fry the mixture for 2 to 3 minutes until the oil turns red and fragrant.
- Pour in the water, scrape the bottom of the pot, bring to a boil, then cover and simmer gently for about 40 minutes until the lamb is nearly tender.
- Add the peas and potato wedges, making sure they are partly submerged in the sauce.
- Cover and simmer for 20 to 25 minutes, stirring occasionally, until the peas are tender, the potatoes are cooked through, and the sauce has thickened.
- Add the slit green chili during the last 10 minutes of cooking if using.
- Taste for salt and simmer uncovered for a few minutes if the sauce needs to reduce to a glossy, spoon-coating consistency.
- Serve hot in shallow bowls with Tunisian bread for scooping.
Common questions
Can I substitute lamb with beef or chicken in Marqa Jelbana?
Yes, but change the cook time. Beef chuck works with similar braising time, though it may need longer than lamb. Chicken cooks much faster; add it later and simmer only until cooked through so it doesn’t fall apart.
How do I know when to add the peas and potatoes?
Add them only after the lamb is nearly tender, usually after about 40 minutes of simmering. The peas need just 20 to 25 minutes, and the potatoes should be partly submerged so they cook evenly in the sauce.
What are the most common mistakes when making this stew?
The biggest mistakes are rushing the browning, skipping the spice fry, and boiling too hard. Also avoid adding the peas and potatoes too early, or they’ll overcook and break down before the lamb is tender.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water if needed. The flavor often improves overnight as the spices meld.
What should I serve with Marqa Jelbana?
Serve it hot with crusty bread, couscous, or plain rice to soak up the sauce. A simple salad or pickled peppers works well on the side, and extra harissa can be offered for people who want more heat.