Chakhchoukha with Lamb and Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A comforting Algerian dish featuring torn bread layered in a rich tomato-based sauce with slow-cooked lamb, served with a side of fresh cucumber salad. This algerian-inspired one pot ready in about 150 minutes blends lamb shoulder, medium tomatoes, medium onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb shoulder
• 4 medium tomatoes
• 2 medium onion
• 4 cloves garlic
• 3 tbsp tomato paste
• 8 slices pita bread
• 1 medium cucumber
• 1/4 cup olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/4 cup fresh cilantro

Instructions

1. Step 1: Dice the lamb shoulder into 1-inch cubes and season with 1 tsp salt. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, add the lamb, and sear until browned on all sides, about 8 minutes.
2. Step 2: Finely chop 2 medium onions and 4 garlic cloves. Add to the Dutch oven with the lamb, then add 3 tbsp tomato paste and cook for 2 minutes until fragrant.
3. Step 3: Chop 4 medium tomatoes into small pieces and add to the pot with 1 tsp cumin, 1 tsp coriander, and 1 cup water. Bring to a simmer, cover, and cook on low heat for 1.5 hours until lamb is tender.
4. Step 4: Tear 8 pita bread slices into small pieces. Remove the lamb from the pot and set aside. Strain the sauce through a fine-mesh sieve, reserving the liquid, then return the sauce to the pot.
5. Step 5: Stir the torn pita pieces into the sauce and simmer uncovered for 15 minutes until the bread absorbs most liquid. Add the cooked lamb back to the pot and simmer for 5 more minutes.
6. Step 6: Slice 1 medium cucumber into thin half-moons and toss with 1 tbsp olive oil and 1/4 cup fresh cilantro. Serve the chakhchoukha hot with the cucumber salad on the side.