Sunday, January 13, 2013

Kabab 7alla, Köttgryta or Meat Stew

Now this is a recipe that is very difficult to describe. I can tell you what ingredients to put, but you need to taste it over and over again for it to taste right (if you are Egyptian you know exactly what I mean)
The meat stew I'm describing here is an Egyptian speciality and the recipe for it goes from one generation to the next, each family have their own recipe and one can be so different from the other. Mine is the one my grandma used but with some slight changes. For one she used kidneys, heart and liver, while I only use meat. She also used potatoes in it while I don't because I like to eat it with cooked risoni (the recipe for which will be included)
One last thing, if you live here in Sweden and want to cook this please don't use the Santa Maria dried coriander and cumin, try to find a different brand where the spices are more light to golden brown rather than the burned brown they have.. (Santa Maria's Kebab Kryddmix is really good!)


Meat Stew:

2 tbsp butter
1 big yellow onion chopped finely
1 dolma pepper (if you can't find those then green pepper would do) chopped in small cubes
1 big carrot chopped in small cubes
2 cloves garlic - crushed
1 cube vegetable stock (eco knorr)
1 tbsp strong mustard
2 tbsp tomato paste
1,5 tbsp dried coriander
3 tsp cumin
2 pinches dried chilli / or cayenne pepper if you have low tolerance to hot food
1 handful chopped fresh coriander
1 handful chopped fresh parsley
0.5 dl concentrated veal stock (Bong touch of Taste)
0.5 dl cream
freshly ground pepper to taste

2 tbsp butter
1 kg beef chunks

water

First you melt the butter in a frying pan then add the beef cubes and fry them on all sides till they are seared and brown.

Then melt the butter in a deep stew casserole then add the onions, carrots and dolma peppers to fry. Then add one at a time of the ingredients in the list above at a time and let fry for a few seconds before adding the next.


Add the fried meat to the rest in the casserole then add a bit of water just to cover the ingredients in the casserole and cover and let stew on medium heat. Uncover every 20 minutes to stir and scrape what gets stuck in the bottom and ad a bit of water whenever it's dried. Careful not to let it get burned as it can easily happen. This process keeps being repeated till you can't tell anymore that there has been carrots peppers or onions in the stew and the meat is very tender.The last time you add water don't let it all disappear or there will be no sauce!! This process takes from two to three hours.. not a middle of the week meal ;)

Risoni:

1.5 tbsp butter
4 dl risoni
1 cube vegetable stock
water to cover the risoni and 2 cm more


Melt the butter in a casserole then add the risoni and fry till golden brown then add the water and bring to a boil. Add the stock cube and stir till dissolved then cover and lower the heat and let cook for 15 minutes.