Ragoût de Petits Pois et Cœurs d'Artichauts à l'Agneau (Jelbana bel Karnoun)​ 🇩🇿

Discover the authentic recipe for Lamb and Pea Stew with Artichoke Hearts, the famous Algerian Jelbana bel Karnoun. A traditional dish in a rich red sauce, perfect for a delicious family meal after Ramadan. Learn how to cook this tender pea tagine and discover tips for a smooth and creamy sauce—a must-try specialty of Algerian cuisine 🇩🇿 that's quick and easy. Ingredients: 4 pieces of lamb 1 head of garlic 2 dried red bell peppers + 1 dried chili pepper 1 tablespoon of red bell pepper sauce Peas 4 to 6 artichoke hearts 1 teaspoon of salt 1 tablespoon of clarified butter (smen) 1 tablespoon of oil Enjoy the video! 😍 👉 Subscribe to Manie16 to discover more authentic, simple, and delicious Algerian recipes! Goal: 200,000 subscribers ❤️ Thank you for your support! Video Chapters: 00:00 Introduction and presentation of the dish 01:34 How to clean and cut artichokes 05:52 Preparing the Algerian dersa 07:01 Preparing the meat and red sauce 09:30 Cooking the peas (Jelbana) 09:58 Plating and final presentation ► 👍 Like! ► 💬 Comment! ► 🔄 Share! ► ✅ Subscribe! @Manie16 ► 🔔 Turn on notifications! #peas #jelbana #algeriancuisine #traditionalrecipe #artichokes #stew #familydish