Galayetbandora Recipes
GALAYET BANDORA
Make and share this Galayet Bandora recipe from Food.com.
Provided by BadBearKY
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the stew meat into half-inch cubes (smaller than you would for stew.)
- Season it with cumin and paprika.
- In a saucepan, heat olive oil to medium high.
- Brown meat in olive oil, then add jalapeño(s) and tomatoes.
- Lower heat to simmer, and cook until meat is tender and sauce is nice and thick, but not dried out.
- Serve over rice, or as a dip with warmed pita bread.
Nutrition Facts : Calories 537.3, Fat 39.9, SaturatedFat 13.1, Cholesterol 118, Sodium 512.9, Carbohydrate 13, Fiber 2.3, Sugar 8.9, Protein 32.2
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- Core the tomatoes and score the base with an “X”—this makes it easier to remove their skins. There are two ways to do this. The first is to bring a medium saucepan of water to a simmer over medium-high heat, and lower in the tomatoes. Cook for 1–2 minutes, or until the skins start to shrink back, then remove them with a slotted spoon. While the tomatoes are still warm, peel off and discard the skins. The second way is to place them in a large bowl and cover with boiling water. Let soak for 1–2 minutes, then drain. Again, while the tomatoes are still warm, peel off and discard the skins. Once peeled, slice each tomato into six wedges and set aside
- Put 3 tbsp of oil into a large sauté pan and place over medium-high heat. Add the tomatoes, chile, crushed garlic, 1 tsp of salt, and a good grind of black pepper. Cook for about 18 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. Stir in the dried mint and transfer to a serving platter. Set aside to cool slightly.
- Meanwhile, put the sliced garlic and remaining 3 tbsp of oil into a small frying pan and place over medium heat. Cook for about 4 minutes, or until the garlic starts to become lightly golden. Add the pine nuts and cook for another 3 minutes, or until they have taken on some color. Pour the mixture, along with the oil, over the tomatoes and garnish with the mint and parsley leaves. Serve warm or at room temperature.
- Do ahead: The cooked tomatoes keep well in the fridge for up to four days. The garlic and pine nuts can also be prepared well ahead and kept at room temperature, ready to be spooned on when assembling the dish.
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