Entree: Algeria – Constantine & East – مطوم ➤ M'touem (East Algerian slow-simmered lamb and chickpea stew flavored with garlic, cumin and tomato, served with semolina or bread)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1½ inch pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced
- 6 cloves garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) crushed tomatoes (one can)
- 2 cups (480 ml) lamb or beef stock (or water)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
- 1 preserved lemon, quartered (optional, rinse and chop small)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 2 cups (360 g) fine semolina (for couscous) or 4 pieces crusty Algerian bread (khobz) for serving

Instructions

1. Brown the lamb: Pat lamb pieces dry and season with 1/2 tsp salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Brown lamb in batches until well colored on all sides. Set aside.
2. Caramelize onions: Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and the sliced onions. Cook slowly until deep golden and soft, about 20–25 minutes. Add crushed garlic in last 2 minutes and stir until fragrant.
3. Build the stew: Stir in tomato paste and cook 1–2 minutes. Add crushed tomatoes, stock, soaked chickpeas, spices (cumin, coriander, paprika, cinnamon), bay leaves, preserved lemon (if using), remaining 1/2 tsp salt, and the browned lamb with any juices. Bring to a simmer.
4. Simmer gently: Cover partially and simmer over low heat 1¼–1½ hours, stirring occasionally, until lamb is tender and chickpeas are cooked through. Add water as needed to maintain a stew-like consistency. Skim fat if desired.
5. Adjust seasoning: Remove bay leaves, taste and adjust salt and pepper. If sauce is thin, increase heat and reduce uncovered briefly to thicken.
6. Prepare semolina: To serve with couscous-style semolina, place 2 cups (360 g) fine semolina in a large bowl, sprinkle with 1 tsp (5 g) salt and gradually pour 1 cup (240 ml) boiling water over, fluffing with a fork; steam or fluff until tender following package-style couscous directions. Alternatively warm bread for serving.
7. Serve: Spoon semolina or bread onto plates, ladle generous portions of lamb and chickpea stew on top, and garnish with chopped parsley and cilantro. Serve hot with extra harissa or lemon wedges on the side.
8. Make ahead: Stew flavors deepen after a day; refrigerate up to 3 days or freeze in portions. Reheat gently on the stove, adding a splash of water or stock if needed.