Klaya (Tunisian braised meat)
Klaya (Tunisian braised meat)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, klaya (tunisian braised meat). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Klaya (Tunisian braised meat) is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Klaya (Tunisian braised meat) is something which I’ve loved my entire life.

Klaya (Tunisian braised meat) This is a dish for special occasions! 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.

To get started with this particular recipe, we must prepare a few components. You can have 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. Make ready 1 lb lamb shoulder
  2. Get 1 lamb heart
  3. Take 1/4 lb liver
  4. Get 1 tsp tomato paste
  5. Get 1 tsp harissa
  6. Take 1 tsp smoked paprika
  7. Take salt and pepper
  8. Make ready 20 cl olive oil
  9. Take 1 medium onion
  10. Prepare 1 cup fresh parsley

There are variations across different cities and homes but what makes this dish special is the very slow cooking. 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. There are variations across different cities and homes but what makes this dish special is the very slow cooking withou.

Instructions 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.

Eddie recommends braising slowly, this involves cooking meat in liquid (often stock or wine, or a mixture of both), at a low temperature in the oven, or on the hob.. 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. There are variations across different cities and homes but what makes this dish special is the very slow cooking. Heat the vegetable oil in a large skillet over medium-high heat.

So that’s going to wrap it up with this exceptional food klaya (tunisian braised meat) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!