Chakhchoukha b'Felfel

Ingredients

• 400 g of chakhchoukha bread (rolled and crumbled by hand)400 g
• 500 g lamb (leg or shoulder, cut into pieces)500 g
• 2 medium onions, sliced2
• 4 garlic cloves, minced4 cloves
• 3 ripe tomatoes, peeled and blended3
• 2 tbsp tomato paste2 tbsp
• 1 green bell pepper, cut into strips1
• 1 red bell pepper, cut into strips1
• 2 tsp sweet paprika2 tsp
• 1 tsp ground cumin1 tsp
• 1/2 tsp ras el hanout (Algerian blend)1/2 tsp
• Salt and black pepper to tasteto taste
• Lamb fat (or olive oil) for cooking2 tbsp
• Hot water, about 750 ml750 ml
• Fresh cilantro, chopped for garnish1 bunch

Instructions

1. 1

   In a large pot, heat the fat or olive oil over medium heat. Add the lamb pieces and brown them on all sides, about 5 minutes.

2. 2

   Remove the lamb and set aside. In the same pot, sauté the onions until translucent (3 minutes). Add the garlic and pepper strips, cook for 2 more minutes.

3. 3

   Return the lamb to the pot. Add the blended tomatoes, tomato paste, and all the spices (paprika, cumin, ras el hanout, salt, pepper). Mix well, cover, and cook for 5 minutes, stirring occasionally.

4. 4

   Pour in the hot water, bring to a boil, then reduce the heat, cover, and simmer for 25 minutes on low heat until the lamb is tender and the sauce is well reduced.

5. 5

   Meanwhile, coarsely crumble the chakhchoukha bread into a large serving dish. Drizzle with a ladleful of hot broth from the pot to soften it slightly.

6. 6

   When ready to serve, pour the sauce and lamb pieces over the crumbled bread. Garnish with fresh cilantro. Serve very hot, traditionally eaten by hand, with fresh bread.