Simple Way to Make Any-night-of-the-week Klaya (Tunisian braised meat)

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, klaya (tunisian braised meat). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Klaya (Tunisian braised meat) step by step. Add the spices to the meat and mix well. Heat the olive oil on medium high temperature. Stir in the tomato paste and harissa..

Klaya (Tunisian braised meat) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Klaya (Tunisian braised meat) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook klaya (tunisian braised meat) using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Klaya (Tunisian braised meat):

1. Prepare lamb shoulder
2. Prepare lamb heart
3. Get liver
4. Take tomato paste
5. Make ready harissa
6. Make ready smoked paprika
7. Take salt and pepper
8. Get olive oil
9. Get medium onion
10. Get fresh parsley

Heat the vegetable oil in a large skillet over medium-high heat. Remove from the pan, then add the shallots. In a large ovenproof pan or casserole, heat a little olive oil, season the shanks and seal the meat until brown all over. Remove from the pan, then add the shallots.

Steps to make Klaya (Tunisian braised meat):

1. Cut the lamb, heart and liver in 1 inch sized cubes
2. Add the spices to the meat and mix well
3. Heat the olive oil on medium high temperature
4. Remove the liver aside, and brown the shoulder meat and heart for 4min
5. Stir in the tomato paste and harissa
6. Turn the heat to a low simmer and add the liver
7. Let simmer on very low for 90min. Cover and avoid steam leaks. Avoid opening the lid because that would release the steam and make the meat dry.
8. Meanwhile, julienne the onion and chop the parsley
9. When meat is ready serve with onions and parsley on top. You can accompany this dish with bread or rice, and a side salad.

In a large ovenproof pan or casserole, heat a little olive oil, season the shanks and seal the meat until brown all over. Remove from the pan, then add the shallots. In Tunisia, we often cook it on Eid Al Adha day. Cooks will usually add in the liver, heart, spleen and meat of the day's sacrificial lamb. Here is how you achieve it.

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