Monday, November 8, 2010
Murag (Meat Stew)
I am cooking this right now and the smell wafting from the kitchen is fab-u-lous.
. . .
Ok, finished cooking and the result is pretty good for a beef stew, though there is nothing that stands out about it. I doubled the Baharat to the 2 teaspoons I list below and included extra on the table to sprinkle on to taste. Nevertheless, as far as tender meat and green beans goodness goes, this is a winner.*
The Complete Middle East Cookbook
3lb boneless stewing beef or lamb
2 large onions, finely chopped
2cups peeled, chopped tomatoes OR 1/4cup tomato paste
2tsp Baharat (recipe below)
salt and pepper
One of the following: 1lb fresh green beans; 1lb okra (if using add 2 chopped cloves of garlic to onion); 2 cups shelled green peas; 1lb eggplant, cubed, salted 30 minuted and rinsed.
1. Trim meat and cut into 1 1/2inch squares. Heat half the oil in a heavy pan and brown meat over high heat, removing to a plate when browned (I had to do this in two batches.)
2. Reduce heat and add remaining oil with onion. Fry gently until transparent.
3. Add tomatoes or tomato paste, water (increase to 1 1/2 cups if using paste), sugar, baharat, and about 2 teaspoons salt and pepper to taste. Bring to the boil, reduce heat and return meat to pan. Cover and simmer for 45 minutes for lamb, 1 1/4 hours for beef.
4. Add prepared vegetable, cover and simmer for another hour or until meat is tender.
1/3tsp black pepper
1/4tsp dried limes (optional)
Mix and use whenever needed. Tastes great in lentil soup!
*- Sorry for not being too talkative but my brain is currently running on automatic!