A Yemeniyah's Recipes

As promised, here is the link to my guest post on “Ramadan: An Event to Share” entitled Memories of Ramadans Past in Aden, a Southern City on Gheza-E-Shiriin . Click here for my guest post. Do share your thoughts. I tried to capture Ramadan as I remember it in Aden/Yemen.

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This is an easy , slow cooked , beef stew. You can add carrots and potatoes if you like but I like mine without. If you do add vegetable do  . You will need : 

1) half a pound of beef cut into medium sized chunks 

2) one big onion slices thin 

3) a small tomato diced 

4)  1 tablespoon of minced garlic 

5) 1 tablespoon minced ginger 

6) 4 tablespoons of olive oil 

7) 1 jalapeño ( green chillie) quartered lengthwise 

8) 1\2 tsp of chillie powder ( more if you so prefer) 

9) 1 tsp of ground cumin 

10) 1 tsp of ground coriander 

11) 1/2 tsp of turmeric 

12) 1/2 tsp of peppercorns 

13) 3-4 cloves of cardamon 

14) 5-6 whole cloves 

15) a pinch of ground cloves 

16) 1/8 tsp of ground cardamon

17) 2 bay leaves 

18) salt to taste 

In a big pot put the meat and all the other ingredients listed above . Take a big spoon and give it all a good mix . Then turn the heat on medium high and place the pot on top and let the mixture heat up . You want the meat to change color , and sear on each side . Once it has seared place the cover on the pot and let cook for half an hour under medium heat . You will see a gravy start to accumulate . After half an hour , add two cups of hot water and cover and let cook for at least an hour and a half or until the beef is cooked through and you have a nice thick gravy. Serve either wirh bread or on a bed of white rice . 

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