Entree: Algeria – Sahara Algeria – مدربل ➤ Mderbel (Saharan slow-braised spiced lamb stew with dried fruits and almonds)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (3–4 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, finely chopped — approx. 8 oz (225 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- Pinch saffron threads (optional), soaked in 1 tbsp (15 ml) warm water
- 1 tsp (4 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) beef or lamb stock, low-sodium
- 1 cup (140 g) pitted dates, halved
- 1/3 cup (50 g) blanched almonds, lightly toasted
- 2 tbsp (30 g) honey
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Cooked couscous or rice, for serving

Instructions

1. Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the lamb pieces with salt and pepper. Sear the lamb in batches until deeply browned on all sides, about 4–6 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the chopped onion and cook until soft and translucent, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes to deepen the paste.
3. Add the cumin, coriander, cinnamon, ground ginger, and soaked saffron with its water (if using). Stir until the spices are fragrant, about 1 minute.
4. Return the lamb to the pot and add the stock. Bring to a gentle simmer, cover, and reduce heat to low. Braise until the lamb is tender, about 1½ to 2 hours, checking occasionally and adding a splash of water if needed.
5. When the lamb is tender, stir in the dates, toasted almonds, honey, and lemon juice. Increase heat slightly and simmer uncovered until the sauce thickens and the flavors concentrate, about 10–15 minutes.
6. Adjust seasoning with salt and pepper, fold in chopped cilantro and parsley, and remove from heat.
7. Serve Mderbel hot over couscous or rice, spooning the glossy sauce, dates, and almonds over each portion.