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Meat, Maghreb and Middle East

Jelbana, Tunisian lamb and pea stew

Jelbana is a Tunisian lamb stew simmered with peas, potatoes, and artichoke hearts in a mild tomato sauce seasoned with paprika and coriander. It serves 4, takes about 1 hour 40 minutes, is an easy recipe, and costs around €3.40 per person. The key to success is browning the lamb well at the start and adding the peas only at the very end.

Tonight, a Tunisian jelbana, a lamb stew with peas, potatoes, and artichokes, simmered in a mild tomato sauce, with bread.

Jelbana, Tunisian lamb and pea stew
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.40
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

Jelbana is a lamb stew that simmers long enough to turn fully tender, coated in a tomato sauce lightly spiced with paprika and coriander. Potatoes cut into big chunks and artichoke hearts give the dish body, while the peas, stirred in right at the end, keep their bright color and tender bite. It's a hearty dish meant to be eaten with bread for scooping up the sauce.

This is a great recipe for a Sunday when you have time to let the stew simmer slowly while you get other things done. Mon Chou suggests it in spring or fall, when peas and artichokes are at their best. It's a hit with anyone who loves slow cooked dishes and makes a nice meal for guests, though kids sometimes prefer simpler flavors.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Frozen foods

  • Frozen peas 400 g
  • Artichoke hearts 4

Fruits and vegetables

  • Potatoes 500 g
  • Onion 2
  • Garlic 3 cloves

Pantry

  • Tomato pasteoften in the pantry 2 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Round bread 1

Allergens Gluten

The step by step recipe

  1. Brown the lamb pieces with the oil and sliced onion. 12 min

    A good sear is the key to flavor.

  2. Add the garlic, tomato paste, paprika, coriander, salt, and pepper, then cover with water.

    Dissolve the tomato paste well in the water so no lumps remain.

  3. Let it simmer covered until the lamb is nearly tender. 45 min

    Keep the heat low, the stew should barely simmer.

  4. Add the potatoes in large chunks and the artichoke hearts, then continue cooking. 20 min

    Cut the potatoes fairly large so they hold their shape.

  5. Add the peas, cook a few more minutes, and serve with bread. 8 min

    Frozen peas don't need to be thawed first.

Our tips to get it right

  • Pick lamb shoulder pieces with a bit of fat on them, it keeps the meat moist through the long simmer.
  • If the sauce looks too thin near the end, let it simmer uncovered for a few minutes so it reduces.
  • Taste and adjust the seasoning right before serving, since salt and spices mellow out after long cooking.

The variations

  • You can swap the lamb shoulder for veal shoulder, the stew will taste milder but still turn out tender.
  • For a vegetarian version, replace the lamb with cooked chickpeas and cut the simmering time to 20 minutes.
  • To save time, use lamb already cut into small cubes, it will cook a bit faster.

What to serve it with

  • Fresh bread for scooping
  • A fresh tomato salad
  • Mint tea

Storage

Jelbana keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally before adding the peas. Reheat gently in a pot, adding a splash of water if needed.

Questions about this dish

Can you make jelbana ahead of time?

Yes, you can make it the day before up through the potato step. Add the peas when reheating so they keep their texture.

Can you use fresh peas instead of frozen?

Yes, if they're in season, add them the same way near the end of cooking. Count a few extra minutes depending on their size.

Can you replace frozen artichoke hearts with fresh ones?

Yes, but you'll need to prep them first, which takes more time. Frozen hearts are a convenient option and taste just as good.

Does jelbana freeze well?

Yes, especially if you freeze it before adding the peas, since cooked peas don't freeze as well. Add fresh or frozen peas when you reheat it.

How long does it take to make a jelbana with lamb, peas, and bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a jelbana with lamb, peas, and bread?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jelbana with lamb, peas, and bread cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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