📝 About This Recipe
Transport your senses to the sun-drenched coast of Tunisia with Batata Koucha, a soul-warming traybake that defines Maghrebi comfort food. This Halal-friendly masterpiece features succulent pieces of lamb or chicken nestled among golden potato wedges, all bathed in a vibrant infusion of turmeric, saffron, and the signature North African 'Tabil' spice blend. As it roasts, the vegetables caramelize and absorb the rich meat juices, creating a harmonious one-pan meal that is as visually stunning as it is delicious.
🥗 Ingredients
The Protein and Vegetables
- 800 grams Lamb shoulder or Leg (cut into 2-inch chunks; can substitute with bone-in chicken thighs)
- 1 kg Yukon Gold or Russet Potatoes (peeled and cut into thick wedges)
- 2 pieces Green Bell Peppers (deseeded and sliced into thick strips)
- 2 pieces Anaheim or Jalapeño Peppers (left whole for aroma, or sliced for extra heat)
- 2 medium Red Onions (peeled and cut into thick wedges)
- 3 pieces Roma Tomatoes (quartered)
The Aromatic Marinade
- 1/2 cup Extra Virgin Olive Oil (Tunisian olive oil is preferred for authenticity)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato Paste
- 1.5 tablespoons Tabil Spice Blend (or a mix of ground coriander, caraway, garlic powder, and chili)
- 1 teaspoon Turmeric (for that iconic golden hue)
- 1 teaspoon Smoked Paprika (adds a subtle depth)
- 1 pinch Saffron Threads (soaked in 2 tablespoons of warm water)
- to taste Salt and Black Pepper (be generous with the salt for the potatoes)
For Garnish and Serving
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into wedges for squeezing over the top)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Prepare a large, deep roasting tray or a traditional clay pot (Koucha) if you have one.
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2
In a large mixing bowl, whisk together the olive oil, minced garlic, tomato paste, Tabil spice blend, turmeric, paprika, and the saffron water.
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3
Add the lamb chunks to the bowl and massage the marinade into the meat until every piece is thoroughly coated. Let it sit for 10 minutes.
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4
Add the potato wedges, onion wedges, and tomato quarters to the same bowl. Toss everything together so the vegetables are painted with the golden spice oil.
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5
Transfer the entire mixture to the roasting tray. Arrange the ingredients so the meat is evenly distributed and the potatoes aren't overly crowded.
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6
Nestle the green bell pepper strips and the whole chili peppers between the meat and potatoes.
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7
Pour about 1/2 cup of warm water into the corner of the roasting tray (don't pour it over the meat to avoid washing off the spices). This creates steam to help cook the lamb.
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8
Cover the tray tightly with aluminum foil. This seals in the moisture, ensuring the lamb becomes tender rather than tough.
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9
Place in the center of the oven and roast for 45 minutes.
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10
Remove the foil carefully. Use a spoon to baste the meat and potatoes with the juices collected at the bottom of the tray.
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11
Return the tray to the oven, uncovered, for another 25-30 minutes. This allows the potatoes to crisp up and the meat to develop a beautiful brown crust.
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12
Check the potatoes with a fork; they should be buttery soft on the inside. The liquid should have reduced to a thick, flavorful oil.
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13
Remove from the oven and let the dish rest for 5 minutes. This allows the juices to redistribute.
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14
Garnish generously with fresh chopped parsley and place lemon wedges around the tray before serving.
💡 Chef's Tips
For the most authentic flavor, try to find or make a 'Tabil' spice mix, which is the backbone of Tunisian cooking. If using lamb, choose a cut with a little fat; the rendered fat makes the potatoes taste incredible. Avoid cutting the potatoes too small, or they will turn to mush before the lamb is tender; thick wedges are best. If the tray looks too dry during the uncovered roasting phase, add a splash more water to prevent the spices from burning. Marinating the meat overnight in the spice mix will intensify the flavors significantly.
🍽️ Serving Suggestions
Serve with a side of warm, crusty baguette or Italian bread to mop up the aromatic spiced oil. Pair with a fresh Tunisian Salad (finely diced cucumbers, tomatoes, and onions with mint). A side of Harissa paste is essential for those who want to add an extra kick of heat. Complement the meal with a glass of chilled mint tea or a sparkling lemon-lime beverage. For a complete Maghreb feast, serve alongside a small bowl of olives and pickled vegetables.