Middle Eastern > Qartas

Qarta with Lamb and Potatoes Recipe

Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 4 medium potatoes, peeled and cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 2 cups water
- Salt and pepper to taste

Special equipment needed:
- Large pot with lid

Step-by-step instructions:

1. Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.

2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.

3. Add the potatoes, cumin, paprika, cinnamon, ginger, turmeric, and cayenne pepper to the pot. Stir well to coat the lamb and potatoes with the spices.

4. Pour in the water and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.

5. Simmer the Qarta for 45-60 minutes, or until the lamb is tender and the potatoes are cooked through.

6. Serve the Qarta hot, garnished with fresh parsley or cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 60 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings

Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 22g
Sodium: 400mg
Fiber: 4g

Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Sweet potatoes or carrots can be used instead of regular potatoes
- Vegetable broth can be used instead of water

Variations:
- Add chopped tomatoes or tomato paste for a richer flavor
- Add chickpeas or lentils for extra protein and fiber
- Add raisins or apricots for a touch of sweetness

Tips and tricks:
- Cut the lamb and potatoes into small pieces to ensure they cook evenly
- Adjust the amount of spices to your taste preference
- Serve with crusty bread or over rice for a complete meal

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Qarta in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the Qarta in a deep bowl or on a large platter, garnished with fresh herbs.

Garnishes:
Fresh parsley or cilantro

Pairings:
Crusty bread, rice, or couscous

Suggested side dishes:
Green salad, roasted vegetables, or hummus and pita bread

Troubleshooting advice:
If the Qarta is too thick, add more water or broth to thin it out. If it is too thin, simmer it uncovered for a few more minutes to thicken.

Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Qarta is a traditional Moroccan dish that is typically made with lamb or beef and a variety of vegetables and spices.

Flavor profiles:
Warm and spicy, with a hint of sweetness from the potatoes.

Serving suggestions:
Serve the Qarta hot, with crusty bread or over rice for a complete meal.

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Taste: Savory, Tangy, Spicy, Herbal, Earthy