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Tunisian-lamb-stew-marqa

Tunisian Lamb Marqa (Spiced Lamb Stew)

Marqa is a hearty Tunisian stew, slow-simmered with tomatoes, spices, and tender lamb. Served with couscous or fresh bread, it’s a warming, bold dish that reflects Tunisia’s love of spice and comfort. This version uses lamb shoulder simmered in a tomato-based sauce with chickpeas and vegetables.
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Course: Main Course
Cuisine: Tunesian
Keyword: marka tounsi, Tunisian lamb marqa, Tunisian lamb recipe, Tunisian lamb stew
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 460kcal

Ingredients

  • 600 g lamb shoulder or shank, cut into chunks
  • 3 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 medium tomatoes grated or chopped
  • 1 tsp harissa adjust to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cinnamon optional
  • 4 cups water or stock lamb/chicken/vegetable
  • 1 cup cooked chickpeas optional but traditional
  • 2 carrots sliced
  • 2 potatoes cubed
  • Salt and black pepper to taste
  • Fresh parsley or cilantro chopped, for garnish
  • Lemon wedges to serve
Start Cooking

Instructions

  • Brown the lamb: In a heavy pot, heat olive oil and sear lamb chunks on all sides until browned. Remove and set aside.
  • Make the base: In the same pot, sauté onion until golden. Add garlic, tomato paste, and harissa, cooking until fragrant.
  • Add tomatoes and spices: Stir in grated tomatoes, cumin, coriander, paprika, turmeric, and cinnamon. Cook for 2–3 minutes until the sauce thickens.
  • Simmer: Return lamb to the pot, add stock, and bring to a boil. Reduce to a simmer and cook covered for 45 minutes.
  • Add vegetables & chickpeas: Stir in carrots, potatoes, and chickpeas. Simmer another 30–40 minutes until lamb and vegetables are tender.
  • Season & serve: Adjust seasoning with salt and pepper. Garnish with parsley and serve hot with couscous or bread, plus lemon wedges on the side.

Notes

Marqa can be made with chicken, beef, or fish — lamb is the most traditional.
To deepen the flavor, some cooks add preserved lemon or dried chilies.
It’s even better the next day once the flavors have melded.

Nutrition

Calories: 460kcal | Carbohydrates: 28g | Protein: 32g | Fat: 22g