サルター（イエメニのシチュー）

このレシピについて

サルターはイエメニの国家料理で、豊かな肉シチュー

材料

サービスします 6

• 800 gラム肩肉
• 2 tbsphawaij spice blend (cumin, coriander, turmeric, cardamom, black pepper)
• 1 largeonion, diced
• 4 clovesgarlic, minced
• 2tomatoes, diced
• 2 tbsptomato paste
• 2potatoes, peeled and cubed
• 1 litrebeef or lamb stock
• 3 tbspvegetable oil
• 3 tbspfenugreek seeds, soaked overnight
• 1 clovegarlic, for the hilbeh foam
• 1 small bunchfresh cilantro
• 2green chiles
• 1 tspfine salt, plus more to taste
• 2eggs, lightly beaten (optional, for topping)
• 4 piecesYemeni flatbread or pita, for serving

手順

1. 1

   肉を褐色にする

   肉に塩とスパイスを加える

2. 2

   Build the base

   In the same pot, sauté onion until soft, about 5 minutes. Add garlic, tomatoes, tomato paste, and remaining hawaij, and cook 3-4 minutes until fragrant.

3. 3

   Simmer the stew

   Return the meat to the pot, add stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer 75-90 minutes until the meat is fall-apart tender.

4. 4

   Make the hilbeh

   Drain the soaked fenugreek seeds and blend with a clove of garlic, cilantro, green chiles, a pinch of salt, and a few tablespoons of water until it becomes a thick, frothy, pale foam.

5. 5

   Optional egg finish

   If using egg, stir the beaten egg into the very hot stew just before serving so it cooks into thin ribbons, adding body to the broth.

6. 6

   Serve

   Ladle the bubbling stew into individual bowls or a stone pot. Spoon the fenugreek foam generously over the top. Serve immediately with flatbread for scooping.

バリエーション

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  海の幸を使用

ストレージ

3日間冷蔵

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