Haitian-style Ghameh

Ingredients

In this Haitian adaptation of Ghameh, we incorporate traditional Haitian spices and ingredients to infuse the dish with Caribbean flavors. The addition of thyme, cloves, and Scotch bonnet peppers gives the dish a distinct Haitian twist, adding a spicy and aromatic element that complements the rich Iranian flavors of Ghameh. We alse have the original recipe for Ghameh, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, ground cumin, ground coriander, dried thyme, ground cloves, and minced Scotch bonnet pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
5. 5.
   Serve the Haitian-style Ghameh hot, garnished with fresh cilantro. This dish pairs well with rice or plantains.

Treat your ingredients with care...

• Beef or lamb — For a tender and flavorful result, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of Scotch bonnet pepper or remove the seeds before mincing.
• For an extra depth of flavor, marinate the cubed meat in a mixture of Haitian spices and lime juice for a few hours before cooking.
• Adjust the thickness of the sauce by simmering for a longer time to reduce it further or adding a bit more broth to thin it out.

Serving advice

Serve the Haitian-style Ghameh with a side of fluffy white rice or fried plantains to soak up the delicious sauce. Add a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Garnish the Haitian-style Ghameh with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large plate, allowing the vibrant red sauce to take center stage.