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Yemeni Sabah Al Khair
Good Morning Stew
A hearty and flavorful breakfast stew, often made with lamb or beef, vegetables, and a blend of aromatic spices. It's designed to be a nourishing start to the day.
ð§ ææ
- 700 g Lamb or beef stew meat(cut into 1-inch cubes)
- 3 tbsp Vegetable oil or ghee
- 2 chopped Large onions
- 5 minced Garlic cloves
- 1 inch piece Ginger(grated)
- 3 medium Tomatoes(diced)
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1.5 tsp Cumin
- 1.5 tsp Coriander
- 1 tsp Turmeric
- 4 crushed Cardamom pods
- 3 Cloves
- 1 2-inch Cinnamon stick
- to taste Salt
- to taste Black pepper
- 4 cups Water or broth
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat oil or ghee in a large pot or Dutch oven over medium-high heat. Brown the meat cubes on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in the diced tomatoes, cumin, coriander, turmeric, crushed cardamom pods, cloves, and cinnamon stick. Cook for 5 minutes, stirring constantly.
- 5
Return the browned meat to the pot. Add the cubed potatoes and sliced carrots. Season with salt and black pepper.
- 6
Pour in the water or broth, ensuring the meat and vegetables are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour 15 minutes, or until the meat is tender and the vegetables are cooked through. Add more liquid if needed.
- 7
Remove the cinnamon stick and cardamom pods before serving. Garnish with chopped cilantro or parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, use lamb shoulder or beef chuck.
- âThis stew can be made ahead of time and reheated; the flavors often improve.
- âServe with Yemeni bread (khobz) for dipping.
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- Add other root vegetables like sweet potatoes or parsnips.
- For a spicier version, add a chopped green chili pepper with the tomatoes.