- I have tasted this for the first time in Kuwait when I was working there, a decade ago. My boss use to cook this almost everyday, just a different meat(lamb or camel?) and different types of vegetables every time as well. I like the thick sauce that it's so good to smother on top of the rice. It is not so spicy or hot for the children to like it, my little one loves this. You can eat it with chilli sauce on the side if you want a bit of a kick to it.
Ingredients:
2 pcs. medium sized (waxy) potatoes
2 medium carrots
6 pcs. okra
1 large bell pepper or banana chillies
2 medium onions
3 cloves garlic
half teaspoon ginger powder
Half teaspoon turmeric
1 teaspoon Ras el Hanout(ready mix Lebanese spice)
3 pcs. black lime or juice of 1 lemon
handful french beans
1 cup chopped tomatoes
2 tbsp. Tomato paste
2 tbsp. olive oil
1 litre of chicken stock
Handful of coriander leaves
salt and pepper to taste
Here's how to cook:
Heat a pot, and pour the oil and sweat the onion and garlic. Add in the chicken and stir for a minute in medium to high heat. Put the spices in (ginger powder, turmeric, ras el hanout) and stir continuously until fragrant. Put a tablespoon of tomato paste and chopped tomatoes, stir, add the chicken stock and cover. Let it boil, skim the scum, stir a little, then add in the potatoes and carrots. Crack the black lime and throw in the pot and add another tablespoon of tomato paste. Cover and let it cook for 20-30 minutes in medium heat, stirring occasionally. Add in the remaining vegetables and season with salt and pepper according to your taste. Cook for another 10 minutes, lastly, spread the chopped coriander leaves on top of the stew and off the heat. Ready to serve.
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