Marquit Quastal

Name: Marquit Quastal
Yield: serves 6 to 8
Ingredients: 1 large onion, chopped; 4 tablespoons butter or olive oil; 2 cloves garlic, chopped; 2 pounds lamb (preferably shoulder), trimmed of excess fat and cut into 1 1/2-inch pieces; Salt and pepper; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1 1/2 pounds chestnuts, fresh or frozen (defrosted); 1–2 tablespoons honey (optional)

December 9, 2011

This Tunisian dish, more commonly made with dried chestnuts, is more to my taste with fresh and even frozen ones. While Tunisia has been sympathetic to Western ideas, and although it was subjected to a massive immigration of French and Italian peasants when it became a French protectorate, it has sustained Arab cooking in its most ancient form. This beautiful and fragrant stew is an example.

Recipe notes

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