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Mtewem
Algiers garlic meatballs and lamb in a white chickpea sauce
Mtewem, from the word for garlic (thoum), is an old dish of the Casbah of Algiers: chunks of lamb and garlicky beef meatballs simmered together in a peppery white sauce with chickpeas, and finished with whole cloves of garlic that turn soft and sweet. It is cooked for Ramadan and for guests, and eaten with bread. Some families add a little tomato; this is the white version. The mistake is letting the sauce boil hard after the meatballs go in, which makes them tough and break; keep it at a gentle simmer. Chef's tip: wet your hands when rolling the meatballs so they come out smooth and hold together.
- Total time
- 105 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the lamb
For the meatballs
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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, 1 onion, 1 cinnamon stick, 1 tsp black pepper and 1 ½ tsp salt and cook for 10 minutes, turning the meat, until it loses its raw colour and the onion softens.
10 minStep 2: Add 4 ¼ cups water, bring to the boil, skim, then cover and simmer for 40 minutes.
40 minStep 3: Meanwhile mix 14 oz beef or lamb mince, 4 garlic cloves, 2 tbsp chopped parsley, ½ tsp ground cumin and ½ tsp salt. With wet hands roll into walnut-size balls.
Step 4: Add the meatballs, 14 oz cooked chickpeas and 10 garlic cloves to the pot. Simmer gently, uncovered, for 25 minutes, until the lamb is tender, the meatballs are cooked through to 160°F and the sauce has reduced by about a third.
25 minStep 5: Taste and add salt or pepper. Serve hot with bread. Mtewem is better the next day; cool, chill within 2 hours and keep for 2 days.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 16 g
- Fat
- 34 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mtewem take?
- About 105 minutes in total: 30 minutes to prepare and 75 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.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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