Tunisian Lamb Stew

Ingredients
2lbs lamb meat, trimmed and cut into 1-inch chunks
Salt and freshly ground pepper to taste
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 tbsp grated fresh ginger
2 tsp cumin powder
1 tsp ground coriander
1 tsp dried red chilli flakes
3 tbsp tomato paste
6-8 cups chicken broth
1 bunch spinach, chopped
1 cup bulghur (cracked wheat)

Method
In a large bowl, season the lamb with salt and very liberally with fresh coarsely ground black pepper. The
more black pepper you add at this stage, the better it tastes. But don't add more than you can handle, of
course!
Dust the lamb with flour so that it is well-coated.
Heat olive oil in a large kadhai at medium-high heat.
Add the lamb, shaking off excess flour.
Cook the lamb, turning occasionally, until the meat is brown on all sides. This takes between 10-15
minutes depending on how tender your lamb is.
Transfer the lamb to a large platter or bowl. What you will be left with in the kadhai is a thick dark brown
roux.
Reduce the heat to medium-low and add chopped onion, minced garlic, grated ginger, cumin powder,
coriander powder, and red chilli flakes.
Cook for 5-10 minutes to toast the spices and soften the onions.
Add the tomato paste and 2 cups of the chicken broth and stir well.
Return the lamb to the pot, increase the heat to medium, cover, and cook until the lamb is fork-tender. It
took about half hour for me.
While the lamb is cooking, cook 1 cup of bulghur in 2 cups of chicken broth. Adding more broth, if
required.
Also, clean, chop and steam the spinach and set aside.
Add the remaining 2 cups broth (4 cups, if you want a real stew, one that is not dry) and bring to a boil.
Turn off the heat, add the spinach and bulghur and stir well.
Cover and let stand for 15 minutes.
Taste and adjust the seasoning.
Serve with warm whole wheat pita bread.

Pita
makes 12-14
2 C atta (whole wheat flour)
2 C maida (all purpose flour)
1 t sugar
1 t active dry yeast
½ C + 1C warm water
1 ½ t salt
Dissolve the sugar and yeast in half a cup of warm water. Let it sit covered for 10 min till it gets frothy. Sift
the flours and add the salt. Pour in the yeast mixture and knead to a smooth dough using additional warm
water. The dough should be soft and very pliable but not sticky. Knead for 10 minutes. Smear some oil on
your fingers and pat the dough with it. Cover and leave to double in size; 3-4 hrs. Traditionally, this is not
a very yeasty bread; note the small amount of yeast used. Give it time to rise.

Punch down, make a long rope and pinch off, making 12-14 balls. Let the balls rest for 20 min. Preheat
oven to 500 degrees (or Gas Mark 9) with the baking sheet on the lowest shelf. Employing a roll, turn, roll
action, make 5-6” diameter pitas, about 1/8 inch thick, dusting with flour as needed. This is no different
from making regular rotis. Lift onto your hand and slap on the baking sheet. Let cook till puffed up, about
2-3 min. Flip them over and cook an additional 30 seconds.
Pita can also be cooked stove top, as you would roti. A heavy cast iron pan works very well. Heat a cast
iron pan, and pat on the pita. Flip it over when it has bubbled. Let cook on the other side for a min or so.
Now pick it up with a pair of tongs, flip it over the flame and cook till puffed and spotted with brown flecks.
No different from your roti process!
Use it to make Pita pocket sandwiches, or cut into wedges to serve with Labneh, hummus, or baba
ghanouj!! The easy and perfect bread for your Arabian spread.