*  Exported from  MasterCook  *

                          Oven Fried Potato Stew

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Stews                          Armenian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Potatoes
                        Beef, lamb, or turkey
   3                    Onions -- up to 4
   2      c             Tomato paste (salsa)
                        Cardamom
                        Salt and pepper

This recipe needs two cooking pots and an oven dish.

Cut 1 onion into 4 pieces. This goes with the meat when it is boiled.
Cut the remaining onions into ring slices and place them in a cooking
pot, and keep the other onion for later use.

Wash and peel the potatoes and cut them into thick slices and put in
the pot, add water to cover the and add the tomato paste and salt and
pepper to taste.

Boil the mixture for about an hour until the potatoes are cooked.

In the mean time cut the beef into 2x2x2 cm cubes and put in another
pot with the remaing onion and the cardimom. Boil for about
30 minutes, then fish the cardamom out.

Preheat the oven.

Layer the potato and onion slices in the oven dish together with the
beef cubes.

Pour the beef broth (Bahreez) resulting from boiling the beef in the
oven dish, and put the dish in the preheated oven. Cook until the
potato become red in colour, 10 to 15 minutes. You might need to add
more broth if all the water is absorbed before that.

Variations and Comments:

You can omit the meat to end up with a vegeterian dish.

You can use a layer of uncooked tomatoes as well.

You can also add a layer of uncooked onions.

This is a low fat version since there is no fat used in cooking. For
a lower fat version use turkey instead of beef. For a fuller fat
version with nice distinctive taste, use lamb.

This is the quick way of cooking this dish and requires less time
than cooking everything in the oven from their raw state using thinly
sliced potatoes.

The proper, full taste, full fat would involve frying some of the
(meat, onions, tomatoes with possibly some garlic) in olive oil
rather than boiling them.

Yield: 5 Servings

Formatted by: T. Widauer

Notes:

I only had 200 g lamb and it definitely needs more.


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