BRAISED MEAT AND POTATOES
1 kg (2 lb 3 oz) boneless lamb or beef stewing meat
40 g (1½ oz) ghee, or 2 tablespoons oil
2 large onions, chopped
2 teaspoons Baharat
1 garlic clove, crushed
500 g (1 lb 2 oz/2 cups) chopped, peeled tomatoes
60 g (2 oz/¼ cup) tomato paste (concentrated purée)
2 teaspoons salt
½ teaspoon freshly ground black pepper
3 teaspoons chopped flat-leaf parsley, plus extra to garnish
750 g (1 lb 10 oz) potatoes
Khoubiz
Trim the meat and cut into cubes. Set aside.
Heat the ghee or oil in a heavy-based saucepan and gently fry the onion until translucent. Increase the heat and add the meat. Stir until the meat loses its red colour, then add the Baharat and garlic and cook for 1 minute.
Add the tomatoes, tomato paste, salt, pepper and parsley. Cover and simmer very gently for 1½ hours.
Peel the potatoes, and halve them if large. Add them to the pan, then cover and simmer for a further 1 hour.
Cut the Khoubiz into small pieces and place in a serving dish. Ladle the meat, potatoes and sauce over the top and sprinkle with some extra chopped parsley.
Serve hot with salad and pickles
Recipe posted by Corne Liebenberg
