Yakhnet albatata
Recipe Description
Potato StewIngredients
- 48 oz potatoes, peeled, washed, cubed
- 20 oz Lamb stew meat, cubed
- 1 head garlic, peeled, crushed with a dash of salt
- 2 1/4 tbsp shortening or butter
- 1 1/2 cups vegetable oil (for frying)
- 1 1/4 cups finely chopped fresh coriander
- 3/4 tbls salt (optional)
- a dash of ground allspice and black pepper
- 6 cups water
Fry Potato cubes in hot oil over medium heat till golden.
Remove and drain on absorbent paper.
Fry meat with 2 tbls of butter.
Place meat in a pot.
Add water.
Bring to a boil over high heat.
Cover.
Reduce heat to low, remove scum when necessary.
Cook for 2 hours till meat is tender.
Fry coriander and garlic with remaining butter over low heat.
Stir till fragrant for about 2 minutes.
Add fried potatoes, salt, allspice and pepper to meat and stock.
Bring to a boil over medium heat.
Reduce heat.
Cover.
Cook for 15 minutes.
Lower heat.
Add coriander and garlic.
Cook for 5 minutes.
Serve hot with cooked rice.
Remove and drain on absorbent paper.
Fry meat with 2 tbls of butter.
Place meat in a pot.
Add water.
Bring to a boil over high heat.
Cover.
Reduce heat to low, remove scum when necessary.
Cook for 2 hours till meat is tender.
Fry coriander and garlic with remaining butter over low heat.
Stir till fragrant for about 2 minutes.
Add fried potatoes, salt, allspice and pepper to meat and stock.
Bring to a boil over medium heat.
Reduce heat.
Cover.
Cook for 15 minutes.
Lower heat.
Add coriander and garlic.
Cook for 5 minutes.
Serve hot with cooked rice.
This article uses material from the "Yakhnet albatata" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
