This is an authentic Babylonian dish that has never really changed as years and generations pass, It is still a favorite meal. Preparing this dish might seem a little tricky first time around, but with practice it will seem like a second nature. The full flavors will tantalize the taste buds and will defiantly satisfy.
For the stew:
1/2 lbs chuck roast cut into stew size pieces
1 6oz can tomato paste
1 medium onion chopped
3 cloves garlic chopped
3 medium potatoes (peeled, quartered, and soaked for about 30 mins in cold water)
2 tbsp authentic curry powder (found at most Middle Eastern and Indian markets)
1/2 lemon juiced
salt to taste
Rinse the beef chunks and place in a 6qt pot with 5 cups water and bring to a boil. Skim the top of the water once it starts to boil. Add 1 tsp salt, garlic and onions and simmer on low to medium heat for about 1 hour making sure liquid is still available. Next, add the tomato paste and curry powder. You can add water if most of the liquid has evaporated, adding anywhere from 1 to 2 cups and bring to a rolling boil for about 20 mins. Then add the potato, and lemon juice. Continue to boil on medium heat for another 30 to 35 mins until potatoes have softened. Reduce heat heat again and let it simmer for another 10 minutes. The stew will thicken but if you want a thicker stew, let it simmer a little while longer uncovered.
I have it served here with Fragrant Saffron rice. But you can serve over plain white Basmeti rice.
For the stew:
1/2 lbs chuck roast cut into stew size pieces
1 6oz can tomato paste
1 medium onion chopped
3 cloves garlic chopped
3 medium potatoes (peeled, quartered, and soaked for about 30 mins in cold water)
2 tbsp authentic curry powder (found at most Middle Eastern and Indian markets)
1/2 lemon juiced
salt to taste
Rinse the beef chunks and place in a 6qt pot with 5 cups water and bring to a boil. Skim the top of the water once it starts to boil. Add 1 tsp salt, garlic and onions and simmer on low to medium heat for about 1 hour making sure liquid is still available. Next, add the tomato paste and curry powder. You can add water if most of the liquid has evaporated, adding anywhere from 1 to 2 cups and bring to a rolling boil for about 20 mins. Then add the potato, and lemon juice. Continue to boil on medium heat for another 30 to 35 mins until potatoes have softened. Reduce heat heat again and let it simmer for another 10 minutes. The stew will thicken but if you want a thicker stew, let it simmer a little while longer uncovered.
I have it served here with Fragrant Saffron rice. But you can serve over plain white Basmeti rice.
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