Lamb Chakhchoukha

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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. 6

   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.