Ingredients with Measurements:
- 1 lb. lamb meat, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups of abnabat (wild thistle), chopped
- 2 tomatoes, chopped
- 2 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- Salt and pepper, to taste
- 4 cups of water
- 2 tbsp. olive oil
Special equipment needed:
- Large pot with lid
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the lamb meat and cook until browned on all sides.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chopped abnabat to the pot and stir well.
4. Add the chopped tomatoes, tomato paste, ground cumin, ground coriander, paprika, salt, and pepper to the pot. Stir well to combine.
5. Pour in the water and stir well.
6. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the stew for 1 hour, stirring occasionally.
8. After 1 hour, remove the lid and continue to simmer the stew for another 30 minutes, or until the meat is tender and the abnabat is cooked through.
9. Taste the stew and adjust the seasoning as needed.
10. Serve the stew hot, garnished with fresh herbs or chopped nuts.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat for browning the meat and cooking the onions and garlic, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Sodium: 500mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- If abnabat is not available, you can use spinach or kale instead.
Variations:
- Add chickpeas or lentils to the stew for extra protein and fiber.
- Use different spices, such as turmeric or cinnamon, for a different flavor profile.
- Add diced potatoes or carrots for extra vegetables.
Tips and tricks:
- Be sure to chop the abnabat finely to ensure it cooks evenly.
- If the stew is too thick, add more water as needed.
- Serve the stew with bread or rice to soak up the flavorful broth.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh herbs or chopped nuts.
Garnishes:
Fresh herbs, such as parsley or cilantro, chopped nuts, such as almonds or pistachios.
Pairings:
Serve the stew with bread or rice.
Suggested side dishes:
Roasted vegetables, such as carrots or Brussels sprouts, or a simple salad.
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
- If the meat is tough, simmer the stew for longer until the meat is tender.
Food safety advice:
Be sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Abnabat stew is a traditional Palestinian dish made with wild thistle, a plant that grows abundantly in the region.
Flavor profiles:
The stew is savory and slightly spicy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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