This is not just a lamb stew; it is much more. It is a family affair. In order to cut up to 30 different vegetables in small pieces, you need to gather everyone. It is a moment of sharing and joyful conversations in the kitchen. This Algerian and Tunisian Jewish recipe celebrates Pesach but also the upcoming spring. This dish is a full meal.
1 pound lamb shanks and 1 pound
1 pound spinach
2 white onions, chopped
1 head iceberg lettuce
1 fennel bulb
1/2 pound fava beans
1/2 pound peas
2 sticks celery with leaves
6 cloves garlic
1 board matzah
1 bouquet each of fresh dill,
coriander, mint, flat parsley
1 tablespoon harissa paste, optional
1 tablespoon each of salt, pepper,
turmeric and sweet paprika.
4 tablespoons sunflower oil
We chose only 15 varieties of vegetables, but you can be more generous. Wash thoroughly. Cut vegetables into small pieces.
In a large cooking pot, fry chopped onions and crushed garlic in oil until golden. Add the lamb, salt, pepper, harissa, turmeric and sweet paprika and sear for 10 minutes, stirring from time to time. Add water to cover the meat.
Cook 1 hour minimum on medium heat. Check the meat, keep cooking it if needed, and add water if it is too dry.
Add all the vegetables and herbs. Cook for 45 minutes.
Serve with one matzah crumbled over the top.