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Meat And Yogurt Stew

Lebanese.Chef's picture
  Stewing meat 2 Pound
  White onions/2 medium onions, quartered 8 Small
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cinnamon 1 Inch
  Cooked yoghurt 2 1⁄2 Cup (40 tbs)
  Garlic 2 Clove (10 gm)
  Ghee/Substitute 1 Tablespoon
  Ground coriander 1 Teaspoon

Place the meat and onions in a saucepan, add salt, pepper and cinnamon stick.
Cover with water bring to a boil, cover and simmer until the meat is very tender and most of the water has been evaporated.
If too much water is left after the meat is cooked, drain some of it off.
Remove cinnamon stick.
Bring yogurt to the boil and add to the meat and onions while they are still simmering.
Continue to simmer mixture uncovered for 15 minutes.
Crush garlic with a little salt.
Fry it in ghee with the coriander until the garlic smells sweet.
Stir into stew.
Adjust seasoning.
Serve hot with Rice Pilaf or Bur'ghul Pilaf.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
90 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 437 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 8.3 g41.6%

Trans Fat 0 g

Cholesterol 102.7 mg34.2%

Sodium 604.7 mg25.2%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.8 g11.3%

Sugars 8.8 g

Protein 34 g68.7%

Vitamin A 4.3% Vitamin C 18.3%

Calcium 13.3% Iron 11.3%

*Based on a 2000 Calorie diet

Meat And Yogurt Stew Recipe