Spiced Lamb Steaks

Like all Mediterranean people, the Tunisians love to nibble at a selection of appetizing bits and pieces as soon as they sit at the table. In Greece, Turkey or Lebanon, it is called the Mezze, here Kemia, and it is this course that whets the appetite and begins the conversation around the table: tiny octopus, clams, pimentos, olives, harissa, the national hot sauce, tuna, merguez(a sausage of beef or lamb grilled over charcoal). Like all Mediterranean countries, Tunisian cuisine depends not only on olive oil, spices and tomatoes but also on a great assortment of fishes and meats. It draws its inspiration from various sources particularly Berber, Arab, Turkish and even Italian. And for ever, the Tunisian Jews have literally adored eating, drinking, swallow, tear and climax on these wonderfully tasty dishes that comprise culinary patrimony. This tasty dish is very popular there.


  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon crushed red pepper
  • 1 tablespoon coarse sea salt
  • 2 tablespoons vegetable oil
  • 6 Lamb steaks cut from the leg ( 250 gm each)


  • In a small dry skillet, combine the coriander, cumin and caraway seeds and toast over moderate heat until fragrant, about 3 minutes. Transfer to a bowl and let cool. In a spice mill, grind the toasted spices to a fine powder with the crushed red pepper and salt. Transfer the spices to a bowl and blend in the oil.
  • Light a grill or preheat a grill pan and oil it lightly. Rub the Lamb with the spice paste and grill over a hot fire for 3 to 4 minutes per side for medium rare. Transfer to plates and serve with the Chickpea “Fries.”

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