Algerian

Chakhchoukha with Lamb and Caramelized Onions

Name: Chakhchoukha with Lamb and Caramelized Onions
Total time: 70 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 500g lamb shoulder, cubed; 2 large onions, sliced; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cup water; 1/2 cup chopped parsley; Salt and pepper to taste

A North African dish of spiced lamb and caramelized onions served over a soft, crumbly bread base.

70 minutes4 servings

Method

In a large pot, cook lamb over medium heat until browned. Remove and set aside.
In the same pot, sauté onions and garlic until softened and caramelized, about 15 minutes.
Add tomato paste, cumin, coriander, salt, and pepper. Stir in water and return lamb to the pot.
Simmer for 45-50 minutes until lamb is tender. Stir in parsley before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains

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