MidEastChef
  • Home
  • Recipe Collection
  • Middle Eastern and Chaldean Recipes Blog
  • Spice Rack
  • Submit Recipes
  • Contact Us

Pea and Potato Cary Stew

12/7/2018

3 Comments

 
Picture
This recipe is similar to the chicken and potato cary stew. We are happy to post this recipe as it is one of our most requested recipes.

​





​

​Serves 4 -6
​
Ingredients

2 tablespoons cooking oil
1 medium onion chopped
1 garlic clove minced
1 6 oz can tomato paste
4 medium potatoes or about 1.5 pounds peeled and cut in large pieces (about 8 per potato)
2 cups of frozen peas or one 16 oz freezer bag
1 pound stew meat cut into 1 inch cubes or your can use meatballs* (see those ingredients below)
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon curry (more if you like spicy)
2 tablespoons fresh lemon juice
5 cups water

Meatball ingredients (optional instead of stew meat)
​1 1/2 pounds lean ground beef
1/4 cup fresh parsley chopped fine
1 clove garlic minced
1 tablespoon salt
1 teaspoon baharat (middle eastern spice blend)

Directions
  • Start by cooking your stew meat or meatballs
    • For stew meat
      • Place meat in a small pot, cover with water and add a little salt
      • Bring to a boil for about 5 minutes and skim off anything that floats to the top
      • Simmer until tender
      • Depending on your meat, this can take about an hour. I like to use pressure cooker to save time.
    • For meatballs
      • Place the ground beef, parsley, garlic, salt, and baharat in a bowl
      • Knead together until the ground beef it is smooth.
      • Shape into small meatballs and set aside.
      • Put 1/4 cup of water into a pan on medium heat. Place meatballs in the pan and turn until they are evenly browned, about 20 minutes.
  • ​Preparing the Stew
    • Heat oil in a pot over medium heat
    • Add onions and saute for a few minutes until they are tender and translucent
    • Add garlic and saute for a minute
    • Add your potatoes, curry, salt, and pepper and saute for a few minutes making sure to mix frequently
    • Add the tomato paste and mix for about a minute until it has softened
    • Add the water
    • When the water boils add your meat
    • Cover pot, turn burner to medium low and simmer for 10 minutes
    • Add your peas and simmer for about 10 more minutes or until your potatoes are tender.
    • Add the lemon juice and more salt or spices to taste.
  • Serve with rice (click here for white rice recipe)

​​

3 Comments
Natalie
9/12/2019 01:12:58 pm

Hi! How long do you cook your meat in the pressure cooker for normally?

If frozen and if from fridge? Thanks!

Reply
Mideastchef.com
9/13/2019 11:56:17 am

If I am using not frozen fresh chuck roast I put it in the pressure cooker with a little water and salt for 25 minutes high pressure, quick release. I’ve never done it with frozen meat.

Reply
Rita Kemennu
12/1/2021 10:14:00 pm

Thank you so much for posting these recipes!!

Reply



Leave a Reply.

Powered by Create your own unique website with customizable templates.
  • Home
  • Recipe Collection
  • Middle Eastern and Chaldean Recipes Blog
  • Spice Rack
  • Submit Recipes
  • Contact Us