Oven Fried Potato Stew

* Exported from MasterCook *

oven fried potato stew

Recipe By : formatted by T widauer
Serving Size : 1 Preparation Time :0:00
Categories : Armenian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Potatoes
Beef (or Lamb or Turkey) [quantity
according to budget]
3 onions -- (3 to 4)
2 cups tomato paste (Salsa)
Cardamom
Salt and pepper

This recipe needs two cooking pots and an oven dish.

Cut 1 onion into 4 pieces (this goes with the meat when it is boiled). Cut
the remaining onions into ring slices and place them in a cooking pot, and
keep the other onion for later use.

Wash and peal the potatoes and cut them into thick slices and put in the
pot, add water to cover the and add the tomato paste and salt and pepper to
taste.

Boil the mixture for about an hour until the potatoes are cooked.

In the mean time cut the beef into 2x2x2cm cubes and put in another pot
with the remaing onion and the cardimom. Boil for about 1/2 an hour, then
fish the cardimom out.

Preheat the oven.

Layer the potatoe and onion slices in the oven dish together with the beef
cubes.

Pour the beef broth (Bahreez) resulting from boiling the beef in the oven
dish, and put the dish in the preheated oven. Cook until the potatoe become
red in colour (10-15 mins). You might need to add more broth if all the
water is absorbed before that.

Variations and Comments:
You can miss out on the meat to end up with a vegeterian dish.
You can use a layer of uncooked tomatoes as well.
You can also add a layer of uncooked onions.

This is a low fat version since there is no fat used in cooking. For a
lower fat version use turkey instead of beef. For a fuller fat version with
nice distinctive taste use lamb.

This is the quick way of cooking this dish and requires less time than
cooking everything in the oven from their raw state (using thinly sliced
potatoes).

The proper, full taste, full fat would involve frying some of the (meat,
onions, tomatoes with possibly some garlic) in olive oil rather than
boiling them.

Serves 5-6.

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Notes: I only had 200g of lamb and it definately needs more.