Levantine cuisine · Soups & Stews

Yakhnet Batata (Potato Stew)

Potato stew with tender lamb, tomatoes, and plenty of fresh cilantro.

Ingredients · for 4 servings

• 500 g lamb shoulder (cubed)
• 800 g waxy potatoes
• 2 onions
• 5 garlic cloves
• 3 tbsp tomato paste
• 400 g ripe tomatoes
• 1 bunch fresh cilantro
• 1 tsp baharat
• 700 ml beef stock
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 3 cm pieces, dice the onions, finely chop the garlic, peel and dice the tomatoes, and roughly chop the cilantro.
2. Heat 2 tbsp olive oil and sear the lamb cubes in batches for 5–6 min. until browned all over, then remove.
3. In the same pot, sauté the onions for 6 min. until soft, add the tomato paste and baharat, and toast for 2 min. until it smells deep red.
4. Return the meat and diced tomatoes, add the hot stock, and braise covered over low heat for 45 min., until the lamb yields to pressure.
5. Fold in the potatoes and cook uncovered for another 20–25 min., until just tender and the sauce has reduced to a syrupy consistency.
6. Fry the garlic with the remaining olive oil and the cilantro in a pan for 1 min., stir into the stew, adjust the seasoning, and serve hot.