Entree: Algeria – Kabylie – بربوشة ➤ Berboucha (Hearty Kabyle lamb and vegetable stew simmered with tomatoes, garlic, and regional spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1–1½ inch (2.5–4 cm) chunks
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 28 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (3 g) sweet paprika
- 1/2 tsp (2 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 1/2 cups (360 g) chopped fresh tomatoes or canned tomatoes
- 1 cup (240 ml) low-sodium chicken or beef stock
- 1 medium preserved lemon, pulp removed and rind finely chopped (or 1 tbsp / 15 ml fresh lemon juice if unavailable)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 12 oz / 340 g)
- 1 cup (165 g) cooked chickpeas (or 15 oz / 425 g canned, drained)
- 2 tbsp (30 g) chopped fresh parsley
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 ml) olive oil or butter for finishing (optional)

Instructions

1. Heat the oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1/2 tsp salt and brown in batches until well seared on all sides, about 6–8 minutes per batch. Transfer browned lamb to a plate.
2. Reduce heat to medium. Add sliced onion to the pot and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add garlic and cook 1 minute more.
3. Stir in cumin, paprika, coriander, cinnamon, cayenne, remaining salt, and pepper; cook for 30 seconds until fragrant. Add chopped tomatoes and cook 3–4 minutes to break down slightly.
4. Return the lamb to the pot, pour in the stock, add preserved lemon rind (or lemon juice), and bring to a simmer. Cover, reduce heat to low, and simmer gently for 45 minutes.
5. Add potato cubes and cooked chickpeas; continue simmering, uncovered, until potatoes and lamb are tender and sauce has thickened, about 20–25 minutes. Adjust seasoning with salt and pepper.
6. Stir in chopped parsley and cilantro and finish with a drizzle of olive oil or a small knob of butter if desired. Serve hot with crusty bread or flatbreads.