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Atamine: photo of the dish
Illustrative photo: Ms10vc — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Atamine

An Algerian stew of meat and summer vegetables, simmered gently until the sauce thickens. A family dish from the west of the country, served with bread or semolina.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Brown the salted lamb pieces in the olive oil over medium heat for 8 to 10 minutes, until well browned on all sides.
  2. Add the sliced onions and crushed garlic, then let them soften for 5 minutes, stirring.
  3. Stir in the tomato purée and grated tomatoes, then cook for 5 minutes to concentrate the sauce.
  4. Season with paprika, cumin and pepper, then pour in the hot water to cover the meat.
  5. Cover and simmer gently for about 45 minutes, until the lamb starts to fall apart.
  6. Add the carrots, potatoes and courgettes cut into large chunks, then cook for a further 20 minutes.
  7. Check the seasoning; the sauce should be smooth. Sprinkle with parsley and serve hot.

Variations and tips

Chicken version. Replace the lamb with boneless chicken thighs and reduce the cooking time to 30 minutes.

Vegetarian version. Leave out the meat and add cooked chickpeas for body.

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Original Ecomely recipe.