Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, klaya (tunisian braised meat). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Become a Pro with these valuable skills. Tunisian klaya with lamb klaya tounsia bel alouch I am sharing with you a typical tunisian recipe klaya tunisian braised meat It is commonly prepared during. A Tunisian-style sauce rich with spices and a grassy-tasting green molokhia perfectly complements the braised veal in this take on the North African dish.
Klaya (Tunisian braised meat) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Klaya (Tunisian braised meat) is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook klaya (tunisian braised meat) using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Klaya (Tunisian braised meat):
- Prepare 1 lb lamb shoulder
- Prepare 1 lamb heart
- Take 1/4 lb liver
- Take 1 tsp tomato paste
- Prepare 1 tsp harissa
- Prepare 1 tsp smoked paprika
- Get salt and pepper
- Make ready 20 cl olive oil
- Take 1 medium onion
- Take 1 cup fresh parsley
Cooks will usually add in the liver, heart, spleen and meat of the day's sacrificial lamb. There are variations across different cities and homes but what makes this dish special is the very slow cooking. Heat the vegetable oil in a large skillet over medium-high heat. Eddie recommends braising slowly, this involves cooking meat in liquid (often stock or wine, or a mixture of both), at a low temperature in the oven, or on the hob..
Steps to make Klaya (Tunisian braised meat):
- Cut the lamb, heart and liver in 1 inch sized cubes
- Add the spices to the meat and mix well
- Heat the olive oil on medium high temperature
- Remove the liver aside, and brown the shoulder meat and heart for 4min
- Stir in the tomato paste and harissa
- Turn the heat to a low simmer and add the liver
- Let simmer on very low for 90min. Cover and avoid steam leaks. Avoid opening the lid because that would release the steam and make the meat dry.
- Meanwhile, julienne the onion and chop the parsley
- When meat is ready serve with onions and parsley on top. You can accompany this dish with bread or rice, and a side salad.
Made with red bell peppers, chilis, garlic, onion and lots of spices, this classic Tunisian sauce is a perfect condiment to have on hand. Prepare Tunisian Tomato Sauce up to two days ahead if desired. To prepare meatballs, in a large mixing bowl, using your hands, thoroughly combine ground meat, pulverized crackers, onion, chile, garlic, paprika, cumin, cinnamon, salt, black pepper, cilantro, and parsley. With your hands, roll the meat mixture into small balls about the size of a quarter. Drain and blot on paper towels.
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