Alayet bandoura bil lahmeh (tomato and meat stew)
From
Judith Latham@21:1/5 to
All on Tue Apr 29 23:40:52 2025
This dish is traditionally served with bread used to scoop up the
sauce, but my grandmother used to serve it with vermicelli rice, and I personally prefer it that way. It is also easier for kids to eat it
that way. If you have soft tomatoes in your kitchen, give this
delicious stew a try and I�m sure it�ll be a new favourite to add to
your rotation.
Ingredients
1 kg tomatoes, ripe
3 tbsp olive oil
1 large onion, finely chopped
1 tbsp garlic paste
350 g boneless meat chunks, lamb or beef, cut into very small cubes
4 cardamom pods
1 tbsp mixed spice
Salt and pepper to taste
Pine nuts, toasted
Instructions
To peel your tomatoes, make an X on the bottom of each one and place
in a large bowl. Pour enough hot water to submerge the tomatoes. Leave
to sit 10 minutes, peel the tomatoes, using a knife to help if
necessary. Roughly chop the tomatoes and set aside. Reserve some of
the water the tomatoes were blanched in.
In a large pot, heat the olive oil and add the onion. Once the onion
is soft, add the meat and garlic and continue to brown.
Once the meat is browned, add some of the water the tomatoes were
soaking in, about 2 cups or enough to just cover the meat. Add the
cardamom pods and allow to simmer covered for about 5 minutes or until
the meat is tender, then add the chopped tomatoes.
Add the salt, pepper and mixed spice and stir. Cover and leave to cook
on low heat until the tomatoes are soft, and the stew reaches the
desired consistency. Depending on how juicy your tomatoes are, you may
need to add a little bit of water.
Once the stew is cooked through, stir in the pine nuts.
Serve over vermicelli rice or eat with a side of pitta bread and
enjoy!
Judith
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