Algerian Lamb & Torn Flatbread Stew

Name: Algerian Lamb & Torn Flatbread Stew
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 700 lamb neck fillet cubed; 2 olive oil tbsp; 1 onion chopped; 3 Garlic cloves; 2 ras el hanout tbsp; 1 paprika tsp; 400 Chopped Tomatoes 1 tin; 400 chickpeas 1 tin, drained; 2 carrots sliced; 600 lamb stock ml; 4 Flatbreads torn into pieces; 20 fresh coriander g

Torn flatbread layered with a spiced lamb, chickpea and vegetable stew.

105 mins total for first methodServes 4Oven

Ingredients ↓Method ↓

Ingredients

700 lamb neck fillet cubed
2 olive oil tbsp
1 onion chopped
3 Garlic cloves
2 ras el hanout tbsp
1 paprika tsp
400 Chopped Tomatoes 1 tin
400 chickpeas 1 tin, drained
2 carrots sliced
600 lamb stock ml
4 Flatbreads torn into pieces
20 fresh coriander g

Method

25 mins prep80 mins cook105 mins total

Brown the lamb in oil, then set aside. Fry the onion for 5 minutes and add garlic, ras el hanout and paprika.
Return the lamb and add tomatoes, chickpeas, carrots and stock. Bring to a simmer.
Cover and cook for 60 minutes until the lamb is tender. Remove the lid for the final 10 minutes to thicken the sauce.
Arrange torn flatbread in bowls, ladle over the stew and leave for 2 minutes to soften. Finish with coriander.

Notes

Use pitta or msemen-style flatbread. Add a splash of stock if the stew becomes too thick.

About this recipe

Algerian chakhchoukha turns torn flatbread into a hearty celebratory dish by soaking it in a fragrant lamb stew. Chickpeas and carrot make the sauce generous, while ras el hanout supplies warm spice.

Prepare the stew until the lamb is tender, then fold in the bread only at serving so it remains textured rather than mushy.

Algerian Stew One-Pot