Marqa Jelbana (Tunisian Lamb and Pea Stew)
Local name: مرقة جلبانة
In short: Lamb braised with onion, tomato, peas and artichoke hearts in a light, herby sauce, a spring stew from the Tunisian home kitchen. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Marqa is the Tunisian word for a stew with a sauce, and jelbana, peas, marks the spring version. Lamb simmers with onion, tomato paste, cinnamon and coriander until tender, then peas and artichoke hearts go in at the end so they stay bright and sweet. The sauce is light rather than thick, so it suits tearing bread into. It is a gentle dish, not a hot one, and a favorite from March to May when peas are in season.
Instructions
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in batches, 6 to 8 minutes per batch, and set it aside.
- Cook the onion in the same pot for 5 minutes until soft. Stir in the garlic, tomato paste, coriander, cinnamon, paprika and pepper for 1 minute.
- Return the lamb to the pot and add the water and salt. Bring to a boil, skim off any foam, then cover and simmer gently for about 1 hour 15 minutes, until the lamb is nearly tender.
- Add the artichoke hearts and simmer for 10 minutes.
- Stir in the peas and cook for 12 to 15 minutes if fresh, or 8 minutes if frozen, until tender and the sauce has reduced a little.
- Add the lemon juice, taste and adjust the salt. Scatter with parsley and serve with bread.
Tips
- Frozen or jarred artichoke hearts save a lot of work. If you use fresh ones, trim them, rub with lemon and simmer for 20 to 25 minutes in step 4.
- Bone-in chicken thighs also work. Simmer them for 30 minutes before adding the artichokes and peas.
Questions and answers
Can I use canned peas?
Fresh or frozen peas are better, because canned peas turn mushy and gray in a stew. If canned is all you have, stir them in for the last 3 minutes to heat through.
How long does marqa jelbana keep?
Up to 4 days in the fridge, and it tastes better the next day. Freeze it without the peas for up to 3 months and add fresh peas when you reheat.
What do you serve with it?
Crusty bread is the traditional scoop. Plain couscous or rice and a tomato and cucumber salad also go well.
How long does it take to make Marqa Jelbana (Tunisian Lamb and Pea Stew)?
About 2 h 35 min in total: 25 min of preparation and 2 h 10 min of cooking.
How many calories are in Marqa Jelbana (Tunisian Lamb and Pea Stew)?
About 520 kcal per serving, with 38 g of protein, 18 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 18 g |
| Fat | 33 g |
| Fiber | 7 g |
| Sugar | 5 g |
| Sodium | 840 mg |
Estimated values, calculated from the ingredients.
