SALTAH (GROUND BEEF OR LAMB STEW)
Saltah is one of the main dishes in San'a and is considered Yemen's national dish. This dish was found in the Toronto Star. The data base wouldn't allow me to add zhug and hulbah. You'll need 2 tbsp of each. Zhug is a kind of Middle Eastern pesto and hulbah is Fenugreek paste. Purchase them in Middle Eastern grocery stores.
Provided by Dreamer in Ontario
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 3 quart saucepan over medium heat.
- Add meat and onions; cook, stirring often for 10 minutes.
- Add potatoes, tomatoes, salt, pepper and broth.
- Bring to boil on high heat, reduce heat to medium-low and simmer 1 hour or until meat and potatoes are well cooked, adding water if necessary.
- Stir in eggs and cilantro.
- Cook 2 more minutes, remove from heat and stir in zhug and hulbah.
- Zhug is a middle eastern pesto and hulbah in fenugreek paste.
- Purchase them in Middle Eastern grocery stores.
Nutrition Facts : Calories 295.6, Fat 17.2, SaturatedFat 4.8, Cholesterol 85.1, Sodium 911.2, Carbohydrate 19.3, Fiber 2.8, Sugar 2.6, Protein 16.3
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
BEEF AND LAMB STEW
I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.-Dennis Kuyper, Creston, Iowa
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.
Nutrition Facts : Calories 377 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 499mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
SHEPHERD'S LAMB STEW
This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.
Provided by JustJanS
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
- Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
- Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
- Return sauce to the lamb.
- Sprinkle over the crumb/parmesan mix.
- Return to the oven to brown (about 10 minutes).
- Serve sprinkled with plenty of fresh parsley.
Nutrition Facts : Calories 1248, Fat 48.9, SaturatedFat 16, Cholesterol 146.7, Sodium 487.9, Carbohydrate 135.3, Fiber 16.7, Sugar 9.5, Protein 57.6
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SALTAH - TRADITIONAL AND AUTHENTIC YEMENI RECIPE | 196 …
From 196flavors.com
5/5 (1)Category Main CourseAuthor Mike BenayounTotal Time 55 mins
- In a pressure cooker, sauté garlic, onion and hot pepper in a little oil until the onion is translucent.
- Add cumin, coriander, turmeric and salt. Add the lamb to the onion mixture. Brown the meat for 5 minutes.
- Add about 5 cups (1,25 liter) of water to the mixture and lock the pressure cooker. Bring the cooker up to pressure, and reduce heat to low/medium to keep the pressure steady. Cook for about 40 minutes. The meat should be tender and break easily.
- Pour the meat stew in a stone pot (haradha) or a cast iron skillet. Add the rice and cook until bubbly. At that time, add the beaten eggs, then a few spoonfuls of whipped hulba and serve hot with Yemeni flat bread or pita.
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