Post by Amani on Apr 14, 2005 15:05:52 GMT -5
Yakhnet al Batata - Lebanese Potato Stew
1 1/2 kg (48 oz) potatoes, peeled, washed, cubed
600 g (20 oz) lamb stew meat, cubed
1 head garlic, peeled, crushed with a dash of salt
2 1/4 tbls shortening or butter
1 1/2 cups vegetable oil (for frying)
1 1/4 cups finely chopped fresh coriander
3/4 tbls salt (as desired)
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.
1 1/2 kg (48 oz) potatoes, peeled, washed, cubed
600 g (20 oz) lamb stew meat, cubed
1 head garlic, peeled, crushed with a dash of salt
2 1/4 tbls shortening or butter
1 1/2 cups vegetable oil (for frying)
1 1/4 cups finely chopped fresh coriander
3/4 tbls salt (as desired)
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.