Chtitha lham (meat in red dersa sauce)

Method

1. 1

   Make the dersa by pounding the garlic with the cumin, sweet red pepper and a little water into a thick, fragrant red paste.

2. 2

   Fry the chopped onion in hot oil until softened, then add the dersa and fry briefly until its strong aroma is released.

3. 3

   Add the meat to the pan and stir until it is fully coated in the dersa and changes colour.

4. 4

   Add the tomato paste with enough water and the salt, then simmer the meat, covered, over a low heat until fully tender and the rich red sauce has thickened.

5. 5

   Adjust the heat with ground hot pepper to taste and serve hot, garnished with fresh coriander, with bread or rice; a classic everyday Algerian home dish, popular during Ramadan.