Description
Mtewem is an Algerian garlic-forward stew where tender meatballs simmer in a reduced tomato sauce with chickpeas. This recipe covers the garlic paste, timing, and simple tricks to keep meatballs soft and the sauce glossy.
Ingredients
Scale
For the sauce
- 300 g meat chunks
- 2 tbsp neutral cooking oil
- 1 tbsp butter
- 1 small onion
- 1 handful chickpeas (soaked overnight)
- 5 garlic cloves
- salt
- black pepper
- ground cumin
- red pepper (or paprika)
- 1/2 tsp tomato paste
For the meatballs
- 250 g ground meat
- 2 garlic cloves
- salt
- ground cumin
- black pepper
- red pepper (or sweet paprika)
- 2 slices sandwich bread
- 4 tbsp milk
- 1 egg
Instructions
- Prepare a red sauce to cook the lamb pieces:
- In a pot over low heat, sauté the meat pieces in the oil with the chopped onion; let them brown well.
- Prepare the dersa: crush the garlic with a little ground cumin, salt, and sweet paprika.
- When it becomes a paste, add a little water, then add it to the pot over the meat.
- Add the tomato paste and simmer for a few minutes.
- Add a handful of chickpeas soaked overnight. Then add enough boiling water to cover the meat and let it cook.
- Now prepare the ground meatballs:
- Take the sandwich bread and soak it in a little milk.
- In a bowl, add the ground meat, then the grated garlic, salt, spices (cumin, black pepper, sweet paprika), and the egg.
- Add the bread, squeezed of milk, and mix to get a smooth, even mixture.
- Shape into 3 cm balls and keep chilled.
- Once the meat is cooked, drop the meatballs into the sauce and simmer for a few minutes to reduce the sauce.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: main dish
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal