Shared by Jessica Solnicki
Msoki de Pesaj (Braised Lamb and Vegetables)
Yield: 6 to 8 servingsThis recipe was shared by Jessica Solnicki. Read more about her family in "Remembering a Tunisian Matriarch at an Argentine Seder Table" and try her recipes for charoset with dates, pistachio and rose water, kemia de zanahorias, and chocolate mousse.
Family Journey
Livorno, ItalyTunis, TunisiaParis, France
Buenos Aires, Argentina and Thessaloniki, GreeceGrodno, PolandArgentina
Ingredients
- 2 ½ pounds lamb shoulder meat, chopped into 2 - 3 inch cubes
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, chopped into ¼ inch pieces
- 2 carrots, chopped into ¼ inch pieces
- 1 turnip, chopped into ¼ inch pieces
- 1 garlic clove, finely chopped
- 1 cinnamon stick
- 2 teaspoons harissa
- 2 pounds spinach leaves, finely chopped
- 2 leeks, finely chopped
- 1 zucchini, chopped into ¼ pieces
- 1 fennel, chopped into ¼ pieces
- 3 celery sticks, chopped into ¼ pieces
- Half of 1 romaine lettuce heart, finely chopped
- 1 ½ cups fresh or frozen fava beans, defrosted
- 1 cup fresh or frozen green peas, defrosted
- 4 fresh or frozen artichoke hearts, defrosted and cut into wedges lengthwise
- ¼ bunch parsley, finely chopped
- ¼ bunch cilantro, finely chopped
- ¼ bunch mint leaves, finely chopped
- 2 teaspoons orange blossom water
Preparation
Step 1
Season the lamb with salt and pepper.
Step 2
Heat the oil in a large pot over medium high heat. Place the lamb into the pot and sear until golden brown, about 3 to 5 minutes on each side.
Step 3
Add the onions, carrots, turnips and garlic into the pot. Saute until soft and cooked, about 15 to 20 minutes. Add the cinnamon stick and harissa and cook for about 5 more minutes.
Step 4
Add the spinach, leeks, zucchini, fennel, celery, romaine lettuce and continue sauteeing for another 15 minutes, until the vegetables are cooked.
Step 5
Add the fava beans, peas, artichoke hearts, parsley, cilantro, mint and orange blossom water. Add enough water to reach ¾ the way up vegetables. Cook on a gentle simmer uncovered for about 2 hours, stirring occasionally, until the liquid has reduced to ¼ the original amount.
Step 6
Serve hot with matzo or rice.
