Spiced Meat and Potato Stew
Ingredients
- 2 medium potatoes, cut into 3x3 cm cubes
Meat boiling
- 1 kg meat, cubed
- 1 large onion, quartered
- 1 cinnamon stick
- 10 cardamom pods
- 10 cloves
- 10 black peppercorns
- 1 teaspoon salt
- 3 bay leaves
Broth
- 3 tablespoons corn oil
- 3 large onions, sliced
- 4 garlic cloves, minced
- 1 teaspoon ginger, chopped
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon mixed spices
- 1 teaspoon ground cardamom
- 2 tablespoons cornstarch
- 2 cups yogurt
- 1/2 cup kashk, chopped
- 2 green bell peppers, chopped
- 2 medium tomatoes, quartered
- 1 cup coriander, chopped
Frying
- Corn oil for frying
Preparation
Heat the oil and fry the potatoes until golden brown, then set aside.
For boiling the meat: In a pot, place the meat, cover with water, add onion, cinnamon, cardamom, cloves, black pepper, salt, and bay leaves. Let it boil, remove foam, cover and cook on low heat for about an hour or until meat is tender. Remove meat, set aside, strain the broth and set aside.
For the broth: In a medium pot, add oil and heat on high, add onions and stir until dark golden, add garlic and ginger, stir until fragrant, add salt, turmeric, black pepper, mixed spices, and cardamom, stir until spices toast. Sprinkle cornstarch and stir to mix, add yogurt, 1 cup of meat broth, kashk, and green pepper, stir until mixed, and cook on low heat for 10 minutes to get a homogeneous sauce.
Add the boiled meat, fried potatoes, add more broth to cover the meat, add coriander, cover the pot and let it cook gently for about 10 minutes until it thickens or simmers.
