Tunisian cuisine is full of spice and complexity, and this stew is no exception. Marinating the meat overnight allows the coriander, caraway, and other spices to flavor the lamb, while the addition of quince creates a pleasant sweet-sour note.
Game plan: Be sure to cook the stew at a low, consistent temperature to ensure tender, juicy meat. And as with any stew or braise, this dish is best the next day, after the flavors have had a chance to meld.
Beverage pairing: Bonny Doon Le Cigare Volant, California. Though made in California, this wine is fashioned after the French Châteauneuf-du-Pape. Its Golden State origins, though, ensure that it has lots of wild blackberry and plum flavors to complement the lamb. The blend of Rhône grapes also gives the wine a complex mix of spices perfect for this stew’s Tunisian influence.
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