Chakhchoukha (Algerian Torn Flatbread with Lamb and Tomato Sauce)
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Ingredients
- 600 g lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 800 g chopped tomatoes
- 400 ml lamb stock
- 4 flatbreads
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 688 kcal
- Protein
- 36.6 g
- Carbohydrate
- 42.9 g
- of which sugars
- 10 g
- Fat
- 39.7 g
- of which saturates
- 15.4 g
- Fibre
- 4.9 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic, ground turmeric and ground coriander and cook for 1 minute, then pour in the chopped tomatoes and lamb stock.
- 3
Cover and simmer for 40-45 minutes, until the lamb is tender and the sauce has thickened.
- 4
Toast or warm the flatbreads, then tear them into bite-sized pieces and divide between shallow bowls.
- 5
Spoon the lamb and tomato sauce generously over the torn flatbread and serve hot.
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