Southern Arabian Stew Recipes

Steps:

• Brown pork chops in pan with cooking spray.
• till about 1/2 done.
• Drain tomatoe juice into measuring cup.
• Squeeze tomatoes to get out excess juice. Add enough water to make 2 cups liquid.
• Pour rice into bottom of prepared baking dish.
• and even out.
• Lay pork chops in single layer over rice.
• On each chop put one slice of green pepper, onion and tomato.
• If you have extra vegetables chop and shrinkle over casserole.
• Pour reserved tomato juice over te top.
• Cover and bake in a 350 degree oven for 1 hour or until rice is tender.

Steps:

• In a large Dutch oven, heat 1 tablespoon ghee over medium-high. Season chicken well with salt and pepper. Cook, working in batches as necessary, until chicken is lightly browned, about 4 minutes. Remove from pan.
• Add remaining 2 tablespoons ghee along with onions, garlic, and serrano to pot. Cook until very soft and translucent, about 10 minutes. Add carrot and turnips and cook until just tender, about 4 minutes. Add eggplant, zucchini, and tomatoes and season with salt and pepper. Cook until vegetables are tender and tomatoes begin to break down. Combine tomato paste, spice blend, and 2 cups water and add to pot. Cook until aromatic, about 2 minutes.
• Return chicken and any juices to pot and bring to a boil. Reduce to a simmer and cook until thickened, and chicken and vegetables are tender, about 25 minutes. Let cool slightly. Stir in parsley and season with salt and pepper. Ladle into six (1 1/2-cup) shallow ramekins; let cool.
• Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1/2 inch wider than ramekins. Cut vents in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 15 minutes.
• In a small bowl, whisk together egg, yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 20 minutes.
• Meanwhile, preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
• Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

Steps:

• Place all ingredients in crock pot in order listed, except for the cheese.
• Cover and cook 8-10 hours on medium heat.
• Serve with cheese.

Steps:

• In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
• Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
• While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
• Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
• Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
• Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.

Steps:

• Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
• Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.