Mermez, from Tunisia's tradition of spiced stews, is a thick lamb and lentil dish cooked quickly in a pressure cooker with harissa. A spice blend of cumin, coriander and cinnamon gives it the warm, gently fiery profile typical of Tunisian cooking.
Sear the lamb cubes in the oil in the pressure cooker for 8 minutes until the surface is browned.
Add the onion and garlic and once softened, stir in the tomato paste, harissa, cumin, ground coriander and cinnamon, toasting for 3 minutes.
Add the lentils and water, close the lid and cook for 20 minutes once it reaches pressure, then let the pressure release naturally.
Remove from the heat and adjust the seasoning with salt, then squeeze over the lemon juice and serve.
Harissa varies a lot in heat from brand to brand, so it is safer to add half at first and adjust to taste. There is no need to pre-soak the lentils, they cook directly in the pressure cooker.
If you use beef instead of lamb, add 5 minutes to the cooking time, since beef takes a little longer to become tender.
Admin DadaGastro · verified in test kitchenHarissayı 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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