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    You Are Here Home » Assyrian Recipes

    Published: Oct 7, 2019 Updated: Nov 16, 2021 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Lamb or Beef Potato Stew

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    potato curry stew

    This Potato Stew Recipe is known as Kari (curry in Assyrian) or "Shirwa't Kitropeh" (potato stew). This deliciously thick and rich potato stew is traditionally served over white rice with herbs and pickled vegetables on the side.

    curry in a white bowl with herbs on the side

    Why This Recipe Works

    Stews are quite popular in the Middle East. In fact, stews are served at least a few times a week if not more. Lamb or beef are usually included, in most stews, including Potato Stew. Occasionally, chicken is substituted.

    Most of these stews are cooked the same way, however the main difference is the vegetable used in the stew. Sometimes the meat is left out, especially when fasting or abstaining from meat.

    This Potato Stew recipe yields a rich and creamy stew that's easy to prepare in an Instant pot, or stove top. The tender potatoes melt in your mouth and the thick and hearty stew will leave you wanting more.

    How to Make This Recipe

    Step 1 | Prepare Meat

    Cut meat into 3" pieces and rinse well. Place in a six-quart Dutch oven and cover with 5 cups of water.

    Step 2 | Simmer Meat

    Bring to a boil, then reduce heat and simmer for 45 minutes, covered. Remove meat from the pot, strain and reserve remaining broth.

    Step 3 | Fry Potatoes, Onions, and Garlic

    Rinse the pot, dry, then add the vegetable oil. Fry the cubed potatoes until golden. Add the onion, and garlic and cook for a few minutes. 

    • chopped potatoes on a cutting board
    • diced potatoes and onions in a pot being cooked

    Step 4 | Add Meat and Spices

    Return meat to the pot and sprinkle with salt, curry, and paprika and brown meat for a few minutes.

    potatoes and cubed meat in a white pot

    Step 5 | Add Tomato Paste and Broth

    Dissolve the tomato paste in 4 cups of reserved broth. If necessary, add more water to equal 4 cups. Pour liquid over the meat and potatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

    potato stew in a blue pot being scooped out with a large spoon

    Serve with rice, pickles, and a bowl of herbs on the side.

    potato stew with herbs and rice

    Recipe FAQs and Expert Tips

    What are the best potatoes to use in a stew?

    There is no fast and hard rule as to which potatoes should be used in stew, at least none that I follow.

    It does matter, however, if you are looking for a specific result. In this particular beef stew recipe, I recommend using Russet or Idaho potatoes.

    These potatoes contain high starch content and will thicken the stew, as they're meant to.

    If you don't want the potatoes to fall apart, skip the Russett and Idaho potatoes. In their place, use waxed potatoes such as Red Potatoes or New Potatoes.

    These potatoes will hold their shape better. Not only that, but they will also release less starch.

    How long do potatoes take to cook in a stew?

    No matter what potatoes you use, they should not require longer than 30 minutes of cooking in the stew. Depending on the variety you use, longer cooking will cause the potatoes to fall apart (especially starchy potatoes).

    This is one reason we cook the meat first, to get it nice and tender, before adding the potatoes, which require less cooking time than the meat.

    Do you boil potatoes before putting them in potato stew?

    No matter what variety of potatoes you use, you do not need to boil the potatoes before cooking them in the stew. 

    I do, however, recommend frying them first. This not only enhances the flavor but helps them to keep their shape somewhat as they cook.

    How do you thicken stew?

    Potato Stew is one stew where you don't have to worry about thickening. This is due to the starch content of the potatoes. 

    If using waxed potatoes such as red or new potatoes (which contain less starch) you can thicken the stew a few ways. A simple way to do this is to cook the stew longer.

    Alternatively, you can use flour or cornstarch to thicken the stew. This can be done in two ways. The first way is to coat the boiled meat in flour prior to browning. The flour will thicken the stew as it cooks. 

    The other is by dissolving one tablespoon or more of cornstarch in ½ a cup of cold water. Whisk this mixture into the stew, which will thicken as it comes
     to a boil.

    How do you make stew meat tender?

    The trick to making stew meat tender is to cook it for a long period of time. To accomplish this you can first boil the meat while covered, for approximately 45 minutes. 

    Next, drain the meat and save the broth to use in the stew. Finally, brown the meat and cook in the stew for an additional 30 minutes.

    curry in a bowl with herbs and cucumbers in another bowl
    Delicious Potato Stew with Lamb

    Related Recipes

    • Meatball Stew (Ras Asfour Recipe)
    • Layered Eggplant Casserole (Tepsi)
    • Okra Ladies Fingers Stew (Bamia)
    • Assyrian Bean Stew with Lamb (Masheh)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    curry in a white bowl with herbs on the side

    Lamb or Beef Potato Stew

    A delicious, rich stew, loaded with meat and potatoes, served over white rice.
    4.75 from 8 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 44 minutes
    Servings: 4 servings
    Calories: 463kcal
    Author: Hilda Sterner

    Ingredients

    • 1 pound beef, lamb, or chicken (with bones)
    • 3 tablespoon vegetable oil
    • 3 medium potatoes (cubed)
    • 1 small onion (chopped)
    • 3 cloves garlic (chopped)
    • 3 ounces tomato paste
    • 2 teaspoon salt
    • 1 tablespoon curry powder
    • ½ tablespoon paprika powder

    Instructions

    • Cut meat into 3" pieces and rinse well. Place in a six-quart Dutch oven and cover with 5 cups of water.
    • Bring to a boil, then reduce heat and simmer for 45 minutes, covered. Remove meat from the pot, strain, and reserve the remaining broth.
    • Rinse the pot, dry, then add the vegetable oil. Fry the cubed potatoes until golden. Add the onion, and garlic and cook for a few minutes. 
    • Return meat to the pot and sprinkle with salt, curry, and paprika, and brown meat for a few minutes.
    • Dissolve the tomato paste in 4 cups of reserved broth. If necessary, add more water to equal 4 cups. Pour liquid over the meat and potatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

    Nutrition

    Serving: 1serving | Calories: 463kcal | Carbohydrates: 28g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1253mg | Fiber: 4g | Sugar: 4g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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