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Douara
Lamb tripe and chickpea stew
Algerian second-day-of-Eid stew of lamb tripe and offal with chickpeas
Douara is the dish that fills Algerian kitchens on the second day of Eid al-Adha, when the tripe, intestines and lung from the family's sacrifice are cleaned, cut small and stewed slowly with chickpeas, plenty of garlic, cumin and paprika. The sauce is deep red and peppery and the offal turns tender and rich. At home, cleaned lamb or beef tripe and lamb heart from a halal butcher make an easy start; lung can be added if your butcher sells it. Chef's tip: blanch the tripe first in water with a squeeze of lemon to freshen the flavour before it goes into the stew.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 1 ⅓ lb cleaned lamb or beef tripecut into 3 cm pieces
- ½ lemonjuiced
- 10 ½ oz lamb hearttrimmed and cut into 2 cm pieces
- 4 tbsp olive oil
- 1 oniongrated
- 8 cloves garliccrushed
- 2 tbsp tomato purée
- 1 tbsp sweet paprika
- 1 tsp hot chilli powder
- 2 tsp ground cumin
- ½ tsp ground caraway
- 14 oz cooked chickpeasdrained
- 6 ¼ cups water
- 2 tsp salt
- ½ oz fresh corianderchopped
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Method
0/6 doneStep 1: Put the 1 ⅓ lb cleaned lamb or beef tripe in a pot of cold water with the ½ lemon juice, bring to the boil and boil for 10 minutes. Drain and rinse.
15 minStep 2: Heat the 4 tbsp olive oil in a heavy pot over a medium heat. Fry the 1 onion for 5 minutes, then the 10 ½ oz lamb heart for 5 minutes until browned.
10 minStep 3: Stir in the 8 cloves garlic, 2 tbsp tomato purée, 1 tbsp sweet paprika, 1 tsp hot chilli powder, 2 tsp ground cumin and ½ tsp ground caraway and fry for 1 minute until fragrant.
2 minStep 4: Add the tripe, 2 bay leaves, 6 ¼ cups water and 2 tsp salt. Bring to the boil, cover and simmer gently for 2 hours, stirring now and then, until the tripe is tender when pierced. A common mistake is cooking it too briefly: undercooked tripe stays rubbery.
120 minStep 5: Add the 14 oz cooked chickpeas and simmer uncovered for 15–20 minutes until the sauce thickens and coats the meat. The heart pieces should be cooked through (160°F).
20 minStep 6: Taste for salt, scatter with ½ oz fresh coriander and serve hot with bread.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 32 g
- Carbs
- 18 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does douara take?
- About 180 minutes in total: 30 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of onion?
- 2 shallots per onion.
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