Yemeni Beef and Potato Saloona with Hawaij
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Ingredients
- 500 g braising beef, diced
- 350 g potatoes, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 3 tomatoes, finely chopped
- 2 tsp hawaij spice blend
- 2 tbsp vegetable oil
- 400 ml beef stock
Nutrition (per serving)
- Calories
- 368 kcal
- Protein
- 29.3 g
- Carbohydrate
- 20.2 g
- of which sugars
- 5 g
- Fat
- 17.9 g
- of which saturates
- 4.8 g
- Fibre
- 3.7 g
- Salt
- 0.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced beef and hawaij spice blend and brown for 6-8 minutes.
- 2
Stir in the tomatoes and beef stock, bring to a simmer, cover and cook gently for 40 minutes until the beef is almost tender.
- 3
Add the potatoes and simmer for a further 15-20 minutes until tender.
- 4
Taste and season with salt and pepper.
- 5
Serve with flatbread or rice.
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