North African Jota Stew

Ingredients

In this North African adaptation of Jota, we incorporate the vibrant flavors of North African cuisine. The original Slovenian Jota stew is traditionally made with sauerkraut, beans, and pork, while the North African version replaces sauerkraut with a combination of tomatoes and preserved lemons, and adds spices like cumin, coriander, paprika, and cinnamon for a distinct North African twist. We alse have the original recipe for Jota, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 preserved lemons, sliced 2 preserved lemons, sliced
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, and ground cinnamon, and cook for another minute to toast the spices.
4. 4.
   Add the sliced preserved lemons, harissa paste, canned diced tomatoes, and beef or vegetable broth to the pot. Stir well to combine.
5. 5.
   Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for about 1 hour, or until the meat is tender.
6. 6.
   Add the sliced carrots, cubed potatoes, and cooked chickpeas to the pot. Season with salt and pepper to taste.
7. 7.
   Cover the pot again and let the stew simmer for an additional 30 minutes, or until the vegetables are cooked through.
8. 8.
   Serve the North African Jota Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Preserved lemons — Rinse the preserved lemons before slicing to remove excess saltiness. Remove the pulp and use only the rind for the stew, as the pulp can be quite bitter.

Tips & Tricks

• For a spicier stew, increase the amount of harissa paste according to your preference.
• If preserved lemons are not available, you can substitute with fresh lemon zest for a similar tangy flavor.
• Adjust the cooking time based on the tenderness of the meat. It should be fork-tender when done.
• This stew tastes even better the next day, as the flavors have a chance to meld together. Consider making it in advance for a delicious leftover meal.
• Serve the North African Jota Stew with a dollop of Greek yogurt on top for a creamy contrast to the spices.

Serving advice

Serve the North African Jota Stew hot, accompanied by a side of couscous or crusty bread to soak up the flavorful broth. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the North African Jota Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an added touch of green.