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Djelbana (Algerian lamb and pea stew)
Djelbana: Algiers' spring stew of green peas, lamb, artichokes and potatoes in a light sauce
Spring markets in Algiers fill with sacks of fresh peas and violet artichokes, and that is the moment for djelbana, a light, pale stew of lamb, peas, artichoke hearts and potatoes cooked with onion, garlic and a little turmeric, finished with fresh coriander. Families serve it at lunch with plenty of bread to soak up the sauce; on meat-free days it is made the same way without the lamb. It tastes fresh, sweet and gently peppery rather than heavily spiced. Frozen peas and artichoke hearts are fine out of season. Chef's tip: add the peas only for the last 10 minutes; peas put in with the meat are the usual mistake and turn grey and mushy.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ lb lamb shoulder or neck on the bonecut into large chunks
- 3 tbsp olive oil
- 1 oniongrated
- 3 cloves garliccrushed
- ½ tsp ground turmeric
- 1 tsp black pepper
- 1 ½ tsp salt
- 3 ¼ cups waterhot
- 3 potatoespeeled and quartered
- 4 artichoke heartsfresh, prepared and rubbed with lemon, or frozen
- 1 ⅓ lb green peasfresh shelled or frozen
- 4 tbsp fresh corianderchopped
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Method
0/5 doneStep 1: Heat 3 tbsp olive oil in a heavy pot over a medium heat. Add 1 ½ lb lamb shoulder or neck on the bone, 1 onion, 3 cloves garlic, ½ tsp ground turmeric, 1 tsp black pepper and 1 ½ tsp salt and stir for 8 minutes until the meat has lost its raw colour and the onion is soft.
8 minStep 2: Pour in 3 ¼ cups water, bring to the boil, then cover and simmer gently for 45 minutes until the lamb is almost tender.
45 minStep 3: Add 3 potatoes and 4 artichoke hearts, cover and cook for 15 minutes until a knife goes into the potatoes with a little resistance.
15 minStep 4: Stir in 1 ⅓ lb green peas and simmer uncovered for 8 to 10 minutes until they are tender and still bright green and the lamb comes away from the bone.
10 minStep 5: Stir in 4 tbsp fresh coriander, taste for salt and serve in deep plates with bread.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 42 g
- Fat
- 26 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does djelbana (Algerian lamb and pea stew) take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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