Thareed with Meat and Potatoes

يحيى الكافيCuisinier

Ingrédients

• 1 kilogram of lamb or beef, cut into cubes
  1 kilogram
• 2 onions, chopped
  2 pieces
• 2 tablespoons of vegetable oil
  2 tablespoons
• 1 clove of garlic, crushed
  1 clove
• 2 large tomatoes, peeled and chopped
  2 pieces
• 2 tablespoons of tomato paste, dissolved in 2 cups of water
  2 tablespoons
• 1 kilogram of potatoes, peeled and cut into quarters
  1 kilogram
• 1 tablespoon of Gulf spices
  1 tablespoon
• 1 teaspoon of salt
  1 teaspoon
• 1 teaspoon of spice
  1 teaspoon
• 1 pita bread, cut and fried
  1 loaf
• Chopped parsley for garnish
  0
• Pickles for serving
  0

Mesures

1. 1

   In a deep pot, sauté the onions in oil over low heat until golden brown.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Increase the heat, then add the meat and stir the mixture.

   5 minutes
3. 3

   When the meat turns brown, add the spices, salt, and crushed garlic.

   5 minutes
4. 4

   Add the potatoes, tomatoes, and the dissolved tomato paste in water, and let the pot simmer over medium heat until the meat is cooked.

   10 minutes
5. 5

   To serve, place the fried bread in a serving dish, then add the meat and potato stew on top. Garnish the dish with chopped parsley.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques