Sunday,23 September, 2018
Current issue | Issue 1181, (23 - 29 January 2014)
Sunday,23 September, 2018
Issue 1181, (23 - 29 January 2014)

Ahram Weekly

Oriental veal and vegetable stew

Serves 4 - 6


1 kg boneless veal (or beef) cubes

1 onion (chopped)

2 large onions (quartered)

4 - 5 garlic cloves (sliced)

4 carrots (diced)

2 medium potatoes (diced)

100 mls fresh tomato juice

2 tbsp olive oil

Salt + pepper + 7 spices + turmeric + grated nutmeg + wooden cinnamon stick



Heat a wide cooking pan over high heat.  Add oil and lower heat to medium.  Add meat, in batches, to lightly brown and sear. Remove onto a plate and cover.  Add chopped onion to pan.  Stir until about to become goldened.  Add seasoning and stir until fragrant.  Stir in garlic and bring back seared meat.  Add quartered onion, diced potato and carrot.  Stir them in to combine.  Add tomato juice, bring to the boil, cover and lower heat to very low.  Check occasionally if juices needed.  When necessary, add either hot stock (if available), or hot water, in small amounts.  When meat is done, remove while retaining a reasonable amount of sauce.  Allow to cool and rest for a while, in its own vapour, then pour gently into a serving bowl.  Serve with rice and a green salad.


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