Best Yakhnit Batata Recipes

YAKHANIT BATATA (POTATO STEW)

Yakhanit Batata (Potato Stew) image

If you are a stew lover, this is the one for you! A rich deep blend of flavors. Lamb slowly cooked with potatoes and garnished with parsely/cilantro. A dish sure to fill your eyes and stomach. Posted for ZWT6. A Syrian recipe

Provided by Elaniemay

Categories < 4 Hours

Time 2h15m

Yield 1 stew, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs potatoes
1 lb boneless lamb shank (or beef stew meat)
1/3 cup chopped parsley or 1/3 cup cilantro
1 minced garlic clove
1 chopped onion
2 tablespoons lemon juice (optional)
2 tablespoons canola oil (or 1 tablespoon ghee)
oil (for frying)
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon rosemary
salt

Steps:

Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
Saute the onion. When translucent, add mined garlic and stir for a minute.
Then add the meat and stock to the onion and stir in the potatoes.
Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
Serve hot with peppered rice.

Nutrition Facts : Calories 297.3, Fat 10.8, SaturatedFat 3.2, Cholesterol 51, Sodium 49, Carbohydrate 31.5, Fiber 4.1, Sugar 1.9, Protein 18.6

YAKHNIT BATATA

Yakhnit Batata image

Make and share this Yakhnit Batata recipe from Food.com.

Provided by That is Dr House to

Categories Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 medium sweet peppers, finely chopped
2 medium onions, finely chopped
1/2 cup finely chopped coriander leaves
8 garlic cloves, crushed
1/4 teaspoon cayenne
2 teaspoons ground cumin
6 large potatoes
4 cups water
1 teaspoon salt
1 lemon rind, finely chopped

Steps:

Peel and chop the potatoes into large pieces.
Sauté peppers and onions over medium heat in oil for 10 minutes.
Stir in the coriander and garlic and stir-fry for another 3 minutes.
Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 40 minutes. The potatoes should be well done but still somewhat firm.
If needed add more water.
Serve hot.

Nutrition Facts : Calories 284.9, Fat 5.6, SaturatedFat 0.8, Sodium 315.1, Carbohydrate 54, Fiber 7.3, Sugar 4.6, Protein 6.5

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