Lamb or Beef Potato Stew
A delicious, rich stew, loaded with meat and potatoes, served over white rice.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 44 minutes mins
Course: Main Course, Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 4 servings
Calories: 463kcal
- 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
Slice 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, 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.
- Store leftover stew in the refrigerator for up to a week.
- For longer storage, store the potato stew in the freezer for up 3 months.
- Another way to enjoy this delicious stew is with pita bread, but it's filling enough to eat as is!
Serving: 1serving | Calories: 463kcal | Carbohydrates: 28g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1253mg | Fiber: 4g | Sugar: 4g