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A Hearty Stew Made With Lamb, Vegetables, and Aromatic Spices
Algerian cuisine is known for its rich and flavourful dishes. One such dish that stands out is Dobara, a hearty stew made with lamb, vegetables, and aromatic spices. Dobara is typically served during special occasions and family gatherings.
Making the Dobara Stew
To make Dobara, lamb meat is first marinated in a mixture of spices, including cumin, coriander, turmeric, ginger, and paprika. The meat is then browned in a large pot before being set aside. Onions, garlic, and bell peppers are sautéed in the same pot until they
are soft and fragrant. Then, the lamb is returned to the pot along with chickpeas and tomatoes. The stew is simmered for several hours until the meat is tender and the flavours have melded together.
Served With a Side of Couscous
Dobara is traditionally served with a side of couscous or bread to soak up the flavourful sauce. This hearty dish is perfect for cold winter nights, as it is sure to warm you up from the inside out.
A Dish With Rich Flavours and Aromatic Spices
In Algerian culture, food is a vital part of social gatherings, and Dobara is a dish that brings families and friends together around the table. Its rich flavours and comforting aromas make it a true crowd-pleaser. If you ever have the opportunity to try Dobara, be sure to savour every bite and appreciate the love and care that went into making it.
How to Make the Dobara Stew
Ingredients:
2 tablespoons olive oil ½ teaspoon cumin seeds 4 cloves garlic minced 1 tablespoon tomato paste 1 tablespoon harissa ½ tablespoon ras-el-hanout 1 large sweet red pepper chopped into 2cm chunks 400 g tin chopped tomatoes 400 g tin of chickpeas 300 g frozen broad beans 5 g fresh parsley chopped
Toppings:
1 medium tomato thinly sliced 1 spring onion thinly sliced Pickled green chillies Flaked almonds toasted
Instructions:
- Heat the olive oil in a pan over medium heat. Once hot add the cumin seeds and fry for 30 seconds then add the minced garlic. Sauté until the garlic is lightly golden, around 2 minutes, then add the tomato paste and harissa and continue to sauté, stirring continuously for 1 minute.
- Add the ras el hanout, chopped red pepper and the tin of tomatoes. Add 200ml of water then stir to combine, bring to a boil then reduce the heat to a gentle simmer for 8 minutes stirring frequently.
- Taste then adjusts the seasoning. We added ½ teaspoon salt and ½ teaspoon freshly cracked black pepper. However, watch out for hidden salt in the spice mix or the harissa.
- Drain and rinse the chickpeas and add them to the pan together with the frozen broad beans. Bring back to a simmer and continue to cook for 8 minutes, stirring occasionally.
- Taste then adjust the seasoning then serve with the garnishes on top.
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