Sunday,23 September, 2018
Current issue | Issue 1280, (28 January - 3 February 2016)
Sunday,23 September, 2018
Issue 1280, (28 January - 3 February 2016)

Ahram Weekly

Sufra Dayma: Potato and veal stew in tomato sauce

Serves 4-6

I kg potatoes (peeled, diced, rinsed)
750 gm boneless stewing veal (cubed)
1 large onion (finely chopped)
1 tbsp crushed garlic
1 cup tomato juice
1 tbsp tomato purée
2 tomatoes (diced)
25 gm butter + 1 tbsp olive oil
Salt + pepper + 7 spices + dried thyme + touch of cumin + cinnamon stick

Heat a large cooking pan on high.  Add butter and oil.  Lower heat to low.  Stir in the onion until translucent.  Add seasoning, except salt and stir until fragrant.  Stir in garlic to combine.  Stir in veal cubes.  Raise heat to high.  When meat is seared and changes colour from all sides, lower heat back to low.  Add tomato juice and paste.  Bring to a boil.  Cover and simmer to cook over lowest heat.  When veal is half cooked, add potato and salt.  Stir gently to combine.  Potato does not release any waters.  Thus add boiling water; enough to cover contents by one inch higher.  Cover and bring to the boil.  Allow to simmer and cook over very low heat.  When meat is done, add diced tomato and remove away from heat.  Allow to rest and tomato to wilt in the heat of the pan.  Remove cinnamon stick.  Serve with fluffed rice and a green salad mix. 

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