Yemenite Beef Stew
This is another typical Yemenite recipe, which may be considered high class in Yemen, since the beef is expensive there. In Israeli Yemenite restaurants it is however a very common dish.
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1 Kg (2 lbs. 3 oz) beef shoulder
5 ripe tomatoes
1 big white onion
12 cloves garlic
2 tbsps. tomato paste
2 cups chicken broth
1 - 2 tbsps. red z'hug (see recipe)
2 cups coriander leaves (cilantro)
1 tsp. hawaij (see recipe)
salt
pepper
canola oil
Preparation time: 3 hrs.
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Grate the tomatoes leaving the skin out.
Dice the onion thinly.
Slice 4 garlic cloves thinly, mince the rest.
Chop the cilantro and half of the mint.
In a big frying pan heat 4 tbsps. oil.
Seal the meat with the hawaij and remove from the pan.
Add more oil and sauté the onion until golden brown.
Add the garlic and sauté 2 mins. more.
Add the z'hug and stir.
Add the tomatoes, tomato paste and chicken broth, mix well, bring to a boil and reduce the heat to low.
Add 1 cup chopped cilantro and let the sauce cook for 10 minutes.
Add the meat and salt and pepper to taste.
Cook for 2 - 2 1/2 hours until the meat is tender
Chop the remaining cilantro, sprinkle and serve hot with majadra and lahoh bread.
