Nwasser with Lamb

Ingredients:

• 1.5 kg lamb meat, cut into large pieces
• 2 small onions
• 1 deciliter olive oil
• 1 kg nwassers (fresh or dried)
• 2 medium potatoes
• 50 g soaked chickpeas
• 2 tablespoons tomato paste
• 1 teaspoon harissa
• Salt
• Pepper
• a pinch of cinnamon
• Saffron threads (optional)
• A knob of smen (aged, clarified butter)
• Fried peppers or chili peppers

Instructions:

1. Season the lamb with salt, pepper, harissa, and saffron (if using). Place it at the bottom of the pot. Cut the onions into quarters, pour the oil, and sauté for a few moments.
2. Add the chickpeas, then the diluted tomato paste in a large glass of water. Add enough water and boil until the chickpeas and meat are perfectly cooked. Midway through cooking, add the potatoes cut into quarters and one or two peppers.
3. Coat the nwassers with oil and place them in the top of the couscous steamer, letting them steam for 25 to 30 minutes. Reduce the heat, transfer the pasta to a large dish, and repeat the operation.
4. Pour the pasta into an ovenproof dish, separate the stuck strands, add smen, cinnamon, a pinch of pepper, and salt if needed.
5. Pour the broth over the pasta, place the dish in the oven, and leave it until the pasta has absorbed all the liquid.
6. Repeat the operation once or twice until the broth is used up.
7. Remove the dish from the oven, arrange in a serving dish, and line up the meat pieces. Garnish with potatoes, fried peppers, and chickpeas.

Enjoy your flavorful Nwasser with Lamb, a traditional Tunisian dish!