Yemeni Handesh Stew

Ingredients

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) 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, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• 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 they turn golden brown.
2. 2.
   Add the cubed meat to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the sliced carrots, cubed potatoes, and diced tomatoes to the pot. Stir well to combine all the ingredients.
5. 5.
   Pour in the beef or vegetable broth, and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Handesh stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb or beef — For a more tender and flavorful stew, choose cuts of meat that are suitable for slow cooking, such as shoulder or leg.
• Ground spices — Toasting the ground spices before adding them to the stew helps to enhance their flavors and aromas.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Yemeni Handesh stew with warm Yemeni flatbread or steamed rice. It pairs well with a side of tangy yogurt or a fresh salad.

Presentation advice

Garnish the Handesh stew with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl to showcase the rich broth and chunky vegetables.