| Prep Time | 10 minutes |
| Cook Time | 3 hours |
| Servings |
|
Ingredients
- 1 lb stew meat (preferably 100% grass-fed beef)
- 1 tbsp grass fed ghee
- 1 large garlic clove (or two small ones)
- 1 small onion
- 1 1/2 tsp fresh cracked black pepper
- 1 pinch cinnamon
- 2-3 cups water or homemade chicken/bone broth (you may need more to add to the meat if it gets dry)
- salt for taste
- 1/2 serrano or jalapeño pepper (Note: This is totally optional. I would actually leave it out, and it’s not necessary, but the original recipe includes it because my husband loves it. The spicy taste should really come from the black pepper; in my opinion, the serrano peppers could distract from the taste of the meat)
Ingredients
|
|
Instructions
- If your meat is frozen, the best way to thaw it is to submerge it in cold water for a few hours.
- Chop the onions, garlic, and hot peppers and add them to the pot along with the samna baladi on medium high heat. The finer you chop the vegetables, the better, because it will yield a better sauce.
- Add the spices and stir thoroughly. When the onions are translucent, add the meat to the pot and stir everything to get it all happy together and incorporated.
- Add one cup of broth or water and allow it to come to a boil. Then turn the heat to medium low, cover the pot, and let simmer until the meat and the sauce almost become one. That should take about three hours or so. The meat cubes should be still intact, but starting to look soft. Then you know it’s ready. Be sure to add broth or water every so often, so that it doesn’t get dry.
- Note: I usually avoid using Maggi bouillon cubes, for the reasons Brenda outlined in her article on the evils of Maggi, but I did use a cube for this recipe because my husband insists it gives the meal a stronger flavor. If you can use bone broth, homemade chicken broth, or even water instead, that would be ideal!
- Salt should go in near the very end if at all, so that the meat cooks thoroughly and the flavor isn’t too salty. Enjoy with bread or rice and say a little prayer for me.
Recipe Notes
Guest Post: Eman Hassaballa
I want to thank my husband for being my sous-chef and hand model so I could focus on taking pictures!
Share this Recipe
