Algerian Chakhchoukha with Lamb and Spiced Tomato Sauce

1. 1

   In a large pot, heat olive oil over medium heat. Add the chopped onions and cook until translucent.

2. 2

   Stir in the minced garlic and lamb cubes, browning the meat on all sides for about 5-7 minutes.

3. 3

   Add canned tomatoes, cumin, coriander, cayenne, salt, and black pepper. Stir well to combine.

4. 4

   Pour in water, bring to a boil, then reduce heat and simmer for 30 minutes until lamb is tender.

5. 5

   Add the torn flatbreads to the pot, stirring gently to combine with the sauce. Cook for another 5 minutes.

6. 6

   Serve hot, garnished with chopped parsley for freshness and an aromatic touch.

Per serving