Yakhnet Batata (Beef and Potato Stew in Tomato Sauce)

Ingredients

• 500 g beef braising steak
• 2 tbsp olive oil
• 2 onion
• 4 garlic cloves
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 700 g waxy potatoes
• 300 g basmati rice
• 20 g fresh coriander

Method

1. 1

   Cut the beef braising steak into 2cm cubes. Heat the olive oil in a heavy casserole over a high heat and brown the beef in 2 batches for about 5 minutes each. Return all the beef, add the chopped onions and cook for 5 minutes.

2. 2

   Add the crushed garlic, allspice and cinnamon and stir for 1 minute. Stir in the tomato purée, chopped tomatoes, 600ml water and 1 tsp salt, bring to the boil, then cover and simmer gently for 50 minutes.

3. 3

   Peel the waxy potatoes, cut into 3cm chunks and add to the pan. Simmer uncovered for 25 minutes until the potatoes and beef are tender and the sauce has thickened.

4. 4

   About 20 minutes before the end, rinse the basmati rice and cook in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

5. 5

   Stir the chopped coriander into the stew and serve straight away with the rice.