Ktef Ghalmi

Ktef Ghalmi

This is an Algerian recipe from the godfather of Eastern cooking, Arto der Haroutunian. Eons ago, he was introducing us to this kind of food and thrilled we are that he did so. This is a simple and delicious recipe that you really must try.

Serves 4


  • 1.5kg rolled shoulder of boned lamb
  • 6 cloves of garlic, peeled and halved
  • 1 teaspoon ground cumin
  • 1 teaspoon of Blackthorn salt
  • A good grind of black pepper
  • 110g butter, melted
  • 2 large ripe tomatoes, chopped

  • Method

    1. With the point of a sharp knife make 12 incisions into the meat and insert a halved clove of garlic in each.
    2. Mix the salt, pepper and cumin and rub all over the surface of the meat.
    3. Brush the meat with the melted butter and set aside for 15 minutes.
    4. Scatter the chopped tomatoes in the bottom of a baking tray, pour over the remainder of the melted butter.
    5. Place the joint in the centre of an oven preheated to 160íC for 3 hours.
    6. Baste the meat every 30 minutes.
    7. Serve with yoghurt Raita, roasted vegetables and a big and bold red wine.

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