Entree: Algeria – Kabylie – Tlitli (Kabyle slow-simmered small pasta stew with lamb and chickpeas in a spiced tomato-broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 8 oz (225 g) small pasta or broken vermicelli (or traditional tlitli semolina pieces)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups (960 ml) lamb or chicken stock, more as needed
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves or a pinch of ground cloves
- 1 bay leaf
- 1/2 tsp (3 g) sweet paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley (for garnish)
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
- 1 lemon, cut into wedges (for serving)

Instructions

1. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium-high heat. Season the lamb pieces with salt and pepper and brown them in batches until well colored, about 6–8 minutes. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Add the chopped onion and cook until soft and translucent, about 7–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and cook 2 minutes, then add diced tomatoes, cumin, coriander, cinnamon, cloves, paprika and bay leaf. Cook the mixture 3–4 minutes to develop the spices.
4. Return the browned lamb to the pot. Add the soaked and drained chickpeas and pour in the stock. Bring to a simmer, cover, and cook gently for 1 to 1¼ hours, or until the lamb and chickpeas are tender. Add more stock or water if the stew becomes too thick.
5. When the meat and chickpeas are nearly done, add salt and pepper to taste. If using dried small pasta that cooks quickly, stir it in about 10–12 minutes before serving so it finishes cooking in the stew; if pasta is very small or pre-cooked, add accordingly to avoid overcooking.
6. Alternatively, cook the pasta separately in salted boiling water until al dente (per package directions), drain, and fold into the stew just before serving so the pasta keeps texture and the broth coats it.
7. Adjust seasoning, remove bay leaf, and finish with a knob of butter if desired. Stir in half of the chopped parsley and cilantro.
8. Serve hot with lemon wedges and the remaining herbs sprinkled on top. Traditional presentation places the pasta/stew in a communal bowl for sharing.