Mloukhia (Tunisian Silky Jute-Leaf Lamb Stew) 🥬

Method

1. 1

   Simmer meat (and chickpeas if using) in water/stock with bay, coriander seed and salt, skim well, cook 60-75 min until almost tender; keep the pot on a gentle simmer.

2. 2

   Bloom mloukhia: in a separate pan warm the olive oil, add garlic and harissa 30 s, then whisk in the green powder 1-2 min over medium heat — it will darken and smell grassy-nutty. This frying step is what stops the powder from going floury in the pot.

3. 3

   Ladle 2 cups of the hot broth into the bloomed paste, whisk to a smooth, thick green cream with no lumps.

4. 4

   Stir the cream back into the simmering pot. Now the discipline: simmer 45-60 min on lowest heat, whisking or stirring every few minutes — mloukhia scorches on the bottom instantly and hates vigorous boils.

5. 5

   Done when the sauce clings, looks satiny and pulls into slow waves off a wooden spoon. Adjust salt and garlic note with a raw grated clove stirred in at the very end (Tunisian house trick).

6. 6

   Serve in deep plates with the meat, over torn bread or beside rice; squeeze lemon over each spoonful.