Lamb Chakhchoukha

A melting lamb stew where the meat falls off the fork, submerged in an intense and spicy red sauce. The vegetables are infused with the cooking juices for a smooth texture.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1350
• Protein: 69 g
• Carbs: 105 g
• Fat: 65 g

Ingredients

• 800 g Lamb neck ( cut into large chunks )
• 2 piece Onion ( finely sliced )
• 4 piece Garlic ( minced )
• 200 g Chickpea ( soaked overnight )
• 3 piece Carrot ( cut in half lengthwise )
• 2 piece Potato ( cut into quarters )
• 2 piece Zucchini ( cut into large chunks )
• 1 piece Hot chili pepper ( whole )
• 2 tbsp Tomato caviar ( concentrated )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Ras el hanout
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 1 tsp Black pepper ground
• 1 tbsp Harissa ( to taste )
• 500 g Rougag Flatbread ( shredded )

Instructions

1. Searing the lamb

   In a heavy pot, heat the olive oil. Sear the lamb neck pieces over high heat. A brown, crispy crust should form on each side to seal in the juices.

2. Aromatic base

   Add the sliced onions. Sauté them until they become translucent and soft. Stir in the pressed garlic and mix so it flavors the fat without burning.

3. Roasting spices and harissa

   Add the tomato caviar, harissa, ras-el-hanout, and paprika. Let roast for two minutes while stirring. The aroma of the spices should fill the kitchen and the sauce should start to coat the bottom of the pot.

4. Long simmering

   Pour in the water and add the chickpeas. Bring to a boil then lower the heat. Cover and simmer for a long time until the meat is tender and the sauce has reduced by half.

5. Cooking the vegetables

   Add the carrots, potatoes, zucchini, and the whole chili. Continue cooking until the vegetables are tender. The sauce should be thick, red, and glossy.

6. Final plating

   Place the shredded rougag leaves in a large serving dish. Pour the boiling sauce generously over them so they soak it up well. Garnish with the meat, vegetables, and chickpeas before serving immediately.

Chef's tips

• Do not pierce the chili if you don't want a sauce that is too hot; let it infuse whole.
• If the sauce is too thin at the end of cooking, remove the lid and increase the heat to reduce it until it coats the spoon.

Storage

Keeps for 3 days in the fridge. The sauce is even better reheated as the spices continue to diffuse.