Tunisian mermez (red-sauce stew)

Method

1. 1

   Brown the meat in olive oil with the chopped onion until it changes colour and forms a light crust.

2. 2

   Add the harissa, tomato paste and crushed garlic, and stir well to coat the meat.

3. 3

   Add the cumin, paprika and bay leaves, then cover the meat with water and leave over medium heat until it comes to the boil.

4. 4

   Lower the heat and simmer slowly for 1 to 1½ hours, until the meat is very tender and the red sauce has thickened (you can add pre-soaked chickpeas at this stage).

5. 5

   Adjust the seasoning and salt at the end and serve the mermez hot with Tunisian bread, couscous or pasta. Mermez is one of the staple red-sauce stews of everyday Tunisian cooking, made in every region with local touches depending on the meat and spices used.