Yakhanit Batata Potato Stew Recipes

POTATO STEW

Steps:

• Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
• Add remaining ingredients and simmer until potatoes are tender.

CHTITHA BATATA (ALGERIAN POTATO STEW)

Steps:

• Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
• Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
• Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

YAKHNIT BATATA

Steps:

• Peel and chop the potatoes into large pieces.
• Sauté peppers and onions over medium heat in oil for 10 minutes.
• Stir in the coriander and garlic and stir-fry for another 3 minutes.
• Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 40 minutes. The potatoes should be well done but still somewhat firm.
• If needed add more water.
• Serve hot.

YAKHANIT BATATA (POTATO STEW)

Steps:

• Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
• Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
• Saute the onion. When translucent, add mined garlic and stir for a minute.
• Then add the meat and stock to the onion and stir in the potatoes.
• Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
• Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
• Serve hot with peppered rice.