Klaya (Tunisian braised meat). Tunisian klaya with lamb klaya tounsia bel alouch I am sharing with you a typical tunisian recipe klaya tunisian braised meat It is commonly prepared during. أحسن طريقة جربتها للكسكسي بالعلوش /Tunisian couscous with lamb easy. شلبوق (Clip Officiel) REACTION ردة فعل مغربي شمقمق على أسرع راب عربي تونسي. A Tunisian-style sauce rich with spices and a grassy-tasting green molokhia perfectly complements the braised veal in this take on the North African dish.

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Ingredients of Klaya (Tunisian braised meat)

Prepare 1 lb of lamb shoulder.
Prepare 1 of lamb heart.
It's 1/4 lb of liver.
It's 1 tsp of tomato paste.
You need 1 tsp of harissa.
Prepare 1 tsp of smoked paprika.
Prepare of salt and pepper.
It's 20 cl of olive oil.
You need 1 of medium onion.
Prepare 1 cup of fresh parsley.

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Klaya (Tunisian braised meat) instructions

Cut the lamb, heart and liver in 1 inch sized cubes.
Add the spices to the meat and mix well.
Heat the olive oil on medium high temperature.
Remove the liver aside, and brown the shoulder meat and heart for 4min.
Stir in the tomato paste and harissa.
Turn the heat to a low simmer and add the liver.
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..
Meanwhile, julienne the onion and chop the parsley.
When meat is ready serve with onions and parsley on top. You can accompany this dish with bread or rice, and a side salad..

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