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| Baghdad Beef Stew |
"One of my most-asked recipes! Serve over egg pastina pasta. It's similar to couscous however a great deal less luxurious! If it is too thick for you, upload more water when reheating."
Ingredients :
- 1 tablespoon vegetable oil
- 1 pound cubed red meat stew meat
- 1 (17 ounce) can figs, tired (reserve juice) and chopped
- 1 3/four cups water, or as wanted
- 1 cup sliced carrots
- three/4 cup sliced onion
- 6 green onions, chopped
- half teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/four cup honey
- 2 tablespoons crimson wine vinegar
- 1 teaspoon salt
- 1/four teaspoon floor black pepper
- 1 cup sliced almonds
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 4H10M |
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- Heat oil in a heavy pot over medium heat. Cook and stir red meat in hot oil until browned absolutely, about 5 mins.
- Pour reserved liquid from figs right into a 2-cup measuring cup. Add enough water so the mixture is two cups general; pour into pot with the pork. Stir carrots, onion, green onions, coriander, and cinnamon into the pork combination. Reduce warmness to low and prepare dinner at a simmer for 90 minutes.
- Stir honey, vinegar, salt, and pepper into the beef aggregate; keep cooking on low for 1 hour greater.
- Stir figs and almonds into the red meat aggregate. Remove from warmth. Cool for 1 hour earlier than reheating to serve.
Notes :
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