Wednesday, April 01, 2009

Yemenite beef stew with mint

Y cooked this for us. It's a recipe his parents cooked, both of whom were Sephardi Jews who came from the Yemen. It has very few ingredients but is fantastically flavourful. Serve with some rice or naan bread.

2 lbs (1k) stewing beef in cubes
tblspoon oil
1 medium onion chopped
2 cloves of garlic finely chopped
1 tablespoon cumin
1 teaspoon turmeric
3 cardomom pods slightly crushed
cup of chopped mint
1 and half cups of chopped parsley
salt and pepper to taste

Heat oil in a large pan and fry the onion for a few minutes until translucent. Add garlic and cook for a couple of minutes more. Then add the beef and the spices, stir well and cook until the meat is very lightly browned. Add the mint and parsley, stir well and cover with a tight fitting lid. Cook for 1 and half to 2 hours or until the meat is tender and the sauce has thickened enough to coat the meat - Stirring every now and again during cooking.

The stew creates its own juice during the cooking.


At 12:44 AM, Blogger TanyaK said...

Hello, wondering if this can be reheated for Shabbat lunch or must be served fresh? Could it alternatively be adjusted for a crock pot? Thanks!


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