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Msoki
Msoki (מסוקי): Tunisian-Jewish Passover lamb stew with artichokes, fava beans and spinach
Tunisian Jews in Netanya, Ashdod and Be'er Sheva welcome the spring of Passover with msoki, a big pot of lamb on the bone cooked with every new-season vegetable: artichokes, fresh fava beans, peas, fennel, carrots, potatoes and handfuls of spinach and herbs, with a pinch of rose and cinnamon. Traditionally it is made the day before the seder and simmered for hours until the vegetables are almost a sauce and the meat collapses. It is eaten with matzo rather than bread during the festival. Adding all the vegetables at once is the mistake; the tender ones turn to sludge, so add them in stages. Chef's tip: frozen artichoke hearts and broad beans work perfectly when fresh ones are not in season.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb shoulder on the bonecut into large pieces
- 4 tbsp olive oil
- 2 onionschopped
- 5 garlic clovescrushed
- 1 tbsp tomato paste
- ½ tsp ground cinnamon
- 1 tsp dried rose petals (optional)crushed
- 1 tsp black pepper
- 2 tsp salt
- 6 ¼ cups water
- 3 carrotscut into chunks
- 3 potatoesquartered
- 1 fennel bulbcut into wedges
- 6 artichoke heartsfresh or frozen, halved
- 9 oz shelled fava (broad) beansfresh or frozen
- 7 oz peas
- 10 ½ oz spinachchopped
- ⅔ oz parsleychopped
- 2 tbsp lemon juice
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Method
0/6 doneStep 1: Heat 4 tbsp olive oil in a large heavy pot over a medium-high heat and brown 2 ⅝ lb lamb shoulder on the bone well on all sides, in batches, about 10 minutes.
10 minStep 2: Add 2 onions and 5 garlic cloves and cook for 5 minutes. Stir in 1 tbsp tomato paste, ½ tsp ground cinnamon, 1 tsp dried rose petals, 1 tsp black pepper and 2 tsp salt.
5 minStep 3: Pour in 6 ¼ cups water, bring to the boil, skim, then cover and simmer gently for 1 hour 15 minutes, until the lamb is beginning to soften.
75 minStep 4: Add 3 carrots, 3 potatoes and 1 fennel bulb and simmer for 25 minutes.
25 minStep 5: Add 6 artichoke hearts and 9 oz shelled fava (broad) beans and cook for 15 minutes, then stir in 7 oz peas, 10 ½ oz spinach and ⅔ oz parsley and cook for 10 minutes more, until all the vegetables are tender and the lamb pulls easily from the bone.
25 minStep 6: Finish with 2 tbsp lemon juice, check the salt and serve hot with matzo. It tastes even better reheated the next day.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 36 g
- Carbs
- 30 g
- Fat
- 28 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does msoki take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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