Kuzu mermez is a richly flavored Tunisian-style stew made by pressure-cooking lamb with harissa and lentils. Cumin, ground coriander and cinnamon create the dish’s warm, spicy profile.
Sear the diced lamb in the oil in the pressure cooker for 8 minutes, until browned on the outside.
Add the onion and garlic and cook until softened and lightly golden. Stir in the paste, harissa, cumin, ground coriander and cinnamon, and cook for 3 minutes.
Add the lentils and water, then lock the lid. Once the pressure cooker reaches pressure, cook for 20 minutes. Let the pressure release naturally.
Remove from the heat and season with salt. Squeeze lemon juice over the stew and serve.
Harissa varies in heat by brand. Start with half the amount, taste, then add more if desired. The lentils do not need to be soaked; add them directly to the pressure cooker.
Harissayı ilk seferinde tarifte yazan 2 kaşığın tamamını attım, çocuklarım için fazla acı oldu; ikinci seferde 1 kaşıkla başlayıp servis sırasında isteyenler için ayrı bir kâsede ekstra harissa koydum.
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