As autumn approaches and the nights draw in it is the perfect time to think about those lovely, slow one pot meals that require not so much effort but give back so much depth and flavour. I am a glutton for a good casserole or stew served with chunks of freshly baked bread slathered in butter. As I associate this type of dish with cold weather it surprised me to discover a wealth of good stews emanating from the middle east and beyond. The below recipe s from the Emirates and makes a welcome change to a Lancs hot pot.
You will need:
3 tablespoons ghee or vegetable oil
3 onions, finely chopped
800g boneless stewing lamb or beef, cut into 2.5cm dice
1 tablespoon Baharat
2 cloves of garlic, finely chopped
1x 400g chopped tomatoes
1 tablespoon of tomato puree
2 tablespoons finely chopped parsley
1 teaspoon freshly ground black pepper
A pinch of grated nutmeg
2 large potatoes, peeled and diced into 2.5cm cubes
2 carrots, peeled and diced into 2.5cm cubes
Heat the oil or ghee in a casserole dish and sauté the onions until golden, about 5 minutes. Add the lamb or beef and sear until lightly browned on all sides. Add the Baharat and chopped garlic and stir well, cook for another 2 minutes. Add the tomatoes, tomato puree, 1 tablespoon of parsley, the pepper, nutmeg and salt to taste. Cover and simmer gently for 45 minutes, stirring occasionally.
Add the potatoes and carrots, top up with water if necessary and cook for another 45 minutes, or until the meat and vegetables are perfectly cooked. Serve garnished with the remaining parsley.
Comments will be approved before showing up.