Lebanese potato stew (yekhnet batata)

Potato and meat stew in a light tomato sauce

📝 Ingredients

• 1 large onion (chopped)
• 2 garlic cloves (chopped)
• small handful cilantro (chopped)
• 4 medium potatoes (diced)
• 200 g meat lamb or beef fillet (diced into small cubes approx 1-2 cm thick)
• 3 tablespoon tomato concentrate
• boiling water to cover (approx 3 cups)
• 1/4 teaspoon 7 spice
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt approx
• 1/2 lemon (juiced)

👨‍🍳 Instructions

1. 1In a casserole dish, add a good drizzle of mild olive oil (approx 2-3 tablespoons) and sauté the chopped onion until golden. Then add the cilantro (fresh coriander) and garlic and sauté for a few more minutes to form the stew base
2. 2Add the chopped lamb or beef fillet and sauté for a few more minutes on medium heat. You can fry the lamb off in a separate pan to avoid a fatty taste
3. 3Chop the potatoes into bitesized chunks approx 2-3 cm wide. Add to the onions and meat and gently sauté for a few minutes, drizzling a little more mild olive oil if required
4. 4Add the tomato pureé, 7 spice, black pepper, salt and enough boiling water to cover. Bring to a boil then lower the heat to a simmer for around 20 minutes until the potatoes are well cooked. You can also add an optional drizzle of pomegranate molasses
5. 5Taste and adjust the seasoning before you turn off the heat. Squeeze on a little lemon when serving according to taste.