Baghdad Meat Stew
Kristen
ingredients
- 3 lbs chuck
- 2 tbs vegetable oil
- 3 c. boiling water
- 3/4 tsp crushed coriander
- 1 tsp cinnamon
- 1 1/2 c. onions, sliced
- 1 c. carrots, sliced
- 12 scallions, quartered lengthwise
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 c. wine vinegar
- 1/2 c. honey (or corn syrup)
- 1 c. almonds, sliced
- 1 17-oz can figs, drained
directions
- 1
Cut meat in 1 1/2 “ cubes. Heat oil in heavy casserole. Lightly brown meat in it.
- 2
Add water, coriander, cinnamon, onions, carrots and scallions. Cook over low heat 1 1/2 hours.
- 3
Mix in salt, pepper, vinegar and honey. Cook 1 hour.
- 4
Add almonds and figs. Cover pan, remove from heat and let stand 1 hour.
- 5
Reheat just before serving to guests.
notes
Courtesy of Mrs. Rachel Avery, Chapel Hill Cook Book, 1974
Source: Jeaneane Williams
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