Yakhanit Batata Potato Stew Recipes
YAKHANIT BATATA (POTATO STEW)
If you are a stew lover, this is the one for you! A rich deep blend of flavors. Lamb slowly cooked with potatoes and garnished with parsely/cilantro. A dish sure to fill your eyes and stomach. Posted for ZWT6. A Syrian recipe
Provided by Elaniemay
Categories < 4 Hours
Time 2h15m
Yield 1 stew, 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 297.3, Fat 10.8, SaturatedFat 3.2, Cholesterol 51, Sodium 49, Carbohydrate 31.5, Fiber 4.1, Sugar 1.9, Protein 18.6
YAKHNIT BATATA
Make and share this Yakhnit Batata recipe from Food.com.
Provided by That is Dr House to
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.9, Fat 5.6, SaturatedFat 0.8, Sodium 315.1, Carbohydrate 54, Fiber 7.3, Sugar 4.6, Protein 6.5
BATATA NU SHAK (POTATO CURRY)
I learnt this dish from a friend of mine who doesn't like vegetables, but loves potatoes. She learned this recipe from her Gujarati mother in law. This spicy curry goes very well with fresh phulkas or rotis. It also tastes great with plain cooked rice.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
- Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.
Nutrition Facts : Calories 211 calories, Carbohydrate 32.8 g, Fat 7.7 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 18.8 mg, Sugar 3.4 g
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