Algerian Meat
4 servings
70 minutes
Algerian meat is a delicious dish that combines rich spice aromas, the sweetness of prunes, and the tender texture of meat. Although the name may evoke thoughts of North African roots, it is more of a culinary fantasy on Eastern cuisine in European style. Spices play a key role here: cinnamon, curry, and ginger give the meat a warm, deeply rich flavor palette. Nuts—almonds and hazelnuts—add a pleasant texture, while prunes infused with green tea aroma make the taste more refined and complex. This dish is perfect for a cozy family dinner or festive gathering, especially when paired with a glass of red wine or fluffy rice.
1
Pour green tea leaves into a bowl, add 2 cups of slightly cooled boiling water, cover, and let steep for 10 minutes. Strain and soak thoroughly washed prunes in the infusion for about 2 hours.
- Green tea: 4 teaspoons
- Prunes: 350 g
2
Wash the meat, dry it with a paper towel. Cut the meat into medium pieces, season with salt and pepper, and fry in heated oil for 5 minutes on each side. Transfer to a plate.
- Pork: 1 kg
- Salt: pinch
- Ground black pepper: pinch
- Vegetable oil: 2 tablespoons
3
Chop the almonds and hazelnuts into coarse crumbs with a knife. Break the cinnamon stick into pieces.
- Almond: 50 g
- Hazelnut: 50 g
- Cinnamon: 1 piece
4
In the frying pan where the meat was cooked, add 1 cup of cold boiled water, cinnamon, curry, almonds, hazelnuts, and ginger. Bring to a boil quickly over high heat. Reduce the heat, return the meat to the pan and cook covered for 45 minutes.
- Water: 1 glass
- Cinnamon: 1 piece
- Curry powder: 1 tablespoon
- Almond: 50 g
- Hazelnut: 50 g
- Ginger root: 1 tablespoon
5
When the meat is ready, add the soaked prunes and simmer covered for another 10 minutes.
- Prunes: 350 g
