Tunisian Lamb Stew (Mermez)
This Tunisian Lamb Stew is one of those soul-warming meals that’s hearty, a little spicy, and deeply comforting. We will make it in an Instant Pot to save you time. This recipe has all the staples in traditional Tunisian cooking, which give the lamb its irresistible flavor.
This slow-cooked lamb stew can be served with rice, bread, or couscous. Make it when you’re craving a taste of Maghreb cuisine.
What Makes Tunisian Lamb Stew Special?
Unlike other lamb stews that can be rich and heavy, this one is brightened up with spices like cumin and paprika.
What I love about this recipe is that it’s filling but not heavy, and it only gets better the next day. It’s perfect for family dinners, meal prep, or even a weekend cooking project.
How to Make Tunisian Lamb Stew
This stew is simple but benefits from a little time and patience. Here’s how I make it:
- Brown the lamb – I sear it in a bit of olive oil to lock in the flavor.
- Sauté onions and garlic – This is where the magic starts.
- Add spices and tomatoes – Let the spices bloom in the oil for a minute before adding tomatoes.
- Simmer – Add enough water or broth to cover, then simmer gently until the lamb is tender and the flavors have come together.
It takes about 1.5 to 2 hours on the stove, but you can also use a slow cooker, or a faster option is making it in an Instant Pot.
Tips for the Best Lamb Stew
- Use the right cut of lamb – Shoulder or leg work best because they become tender without drying out.
- Toast your spices – In less than a minute, bring out their aroma.
- Don’t rush it – The longer it simmers, the more flavorful it becomes.
- Adjust the heat – You can add harissa depending on your spice tolerance.
What to Serve with Tunisian Lamb Stew
This stew is lovely on its own, but even better with something to soak up all that sauce. Here are some of my favorite pairings:
- Pickled veggies for a little tang.
- Steamed couscous.
- Crusty bread or khobz (Tunisian flatbread).
- Simple cucumber and tomato salad.
Frequently Asked Questions
Absolutely! It actually tastes even better the next day.
Yes! Let it cool completely, then freeze in portions for up to 3 months.
Not necessarily. The harissa adds warmth but not too much heat. You can control the spice level to suit your taste.
More Recipes You’ll Love
If you enjoy this stew, you might also like these comforting meals from around the region:
- Chicken Kabsa
- Mutton Tahari
- Instant Pot Chili
- 4-Ingredient All-Purpose Seasoning – great in stews!
Mermez Stew
Tunisian Lamb Stew is one of those dishes that looks humble but delivers big on flavor. It’s hearty, soul-warming, and perfect for sharing with the people you love. I hope you give it a try—and if you do, let me know how it turned out!
Tunisian Lamb Stew Mermez Instant Pot Recipe
Ingredients
- 1 lb Lamb with bones
- 2 tablespoon tomato paste
- 1 bell pepper diced
- 1 large onion chopped
- 3 garlic cloves minced
- 1 cup cooked chickpea
- 1 ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- Salt to taste
- ¼ cup olive oil
- 1 teaspoon paprika
- ¼ teaspoon red chili powder
- Enough water to cover the lamb meat
Instructions
- Turn instant pot to sauté, when it’s hot add the olive oil and the chopped onion. Cook until onion is translucent.
- Add the lamb cubes and garlic to the onion and cook until the liquid from the lamb evaporates.
- Add the tomato paste and stir for two minutes.
- Pour the water over the lamb and onion. The water should cover the lamb.
- Add all the spices and salt, stir and let it boil for 1 minute.
- Cancel the sauté option. Cover the instant pot with the lid and turn the pressure release valve to sealing and choose pressure cooking. Select 25 minutes.
- When the time is up, keep the stew on (keep warm) for ten minutes.
- Turn the pressure release valve to vent to release any pressure left in the instant pot.
- After the pressure is completely released, open the lid and add the chickpea and the bell pepper. Turn to sauté and let it cook for 5 minutes.
- Serve with rice or bread.
Notes
- If you want to use raw chickpeas, soak them overnight and add them to the instant pot when you are adding the spices. Cover the lid and cook for 25 minutes.
- When the time is up, keep the stew on (keep warm) for ten minutes.
- Turn the pressure release valve to vent to release any pressure left in the Instant Pot.
- Open the lid and add the bell pepper. Turn the Instant Pot to sauté and let it cook for 5 minutes.
I’ve never had lamb stew. This looks so wonderful!
Thanks, Jeff. The Tunisian dishes taste a little Moroccans, and the use mostly lamb instead of beef!
I know nothing about tunisian cuisine, but this looks delicious
Hey Mimi, you should give it a try, it’s light and delicious with very tender meat.
Such an interesting combination of flavors, it sounds yummy
It is yummy 😉
This looks so good! I am going to make it for my crew.
Thanks, Danielle 🙂
I have never tried lamb stew before–only beef. What is the difference in taste?
Hi Amanda, the lamb taste sweeter and more tender than beef, also takes less time to cook!
Curious on the stove top/oven cook times/instructions as I am in Kuwait and we have NO instant pots and I can hardly find even a China special electric pressure cooker.
Hi Amy, In case you want to cook this dish on the stove top, it will take the meat around 2 hours to 2 hours and a half to cook.