Yemeni beef stew – Abgoosht

Ingredients for 4 servings:

• 1 bunch of coriander leaves
• 100 ml olive oil
• 1 tsp cumin seeds
• 2 small chili peppers, green
• 4 garlic cloves
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tsp sea salt
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 10 black peppercorns
• 5 carnations
• ½ tsp cardamom pod(s)
• 2 tsp turmeric powder
• 2 tsp sea salt
• 1,200 g beef, neck or throat
• 100 ml olive oil
• 5 large tomatoes
• 3 onions, white
• 3 small chili peppers, green
• 8 garlic cloves
• ½ tsp cardamom powder
• 1 tsp cumin seeds
• Water
• 1 tbsp sour cream or sour cream
• some coriander leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 5 hours

For the zhug, toast the cumin seeds in a pan until fragrant. Then pound in a mortar. Add the garlic, chili, and salt and continue pounding. Finely chop the coriander and add it to a bowl with the spices. Top up with the olive oil, add the white wine vinegar, and lemon juice, and mix lightly. For the Hawayej spice mix, toast the caraway seeds, cumin seeds, and coriander seeds in a pan until fragrant. Grind well in a mortar. Gradually add the remaining ingredients and grind finely. For the abgoosht, finely dice the onions and tomatoes. Deseed the chili pepper, chop into small pieces, and finely grate the garlic cloves. Cut the meat into bite-sized pieces, rub well with the Hawayej, and let rest for 1 hour. Brown the meat well in an iron pan with oil, remove and set aside. Now add the vegetables and fry. Briefly roast the cumin until fragrant and then grind it. Add it to the vegetables. Finally, add the garlic and cardamom and braise everything briefly. Add the meat again and fill with water until everything is well covered. Simmer gently for about 3 hours. Serve on a plate with a little sour cream and coriander. This will take the edge off the dish. Serve with rice or potatoes. Tip: If cooking it over an open fire, be careful to maintain the temperature. It shouldn’t boil too vigorously, but rather simmer more. Always add a little hot water if necessary. On the stovetop, it should simmer covered for the first 2 hours. To allow the sauce to reduce slightly, simmer uncovered for the last hour. The zhug paste can also be prepared in advance and will keep in the refrigerator for up to a week. It can also be prepared in a blender. However, olive oil (depending on the type) tends to taste slightly bitter when blended. Here, I recommend using the mild Spanish olive variety Arbequina, which is a sweet oil with no bitter aftertaste. Lamb or beef is usually used for abgoosht, enriched with chickpeas, beans, onions, tomatoes, and plenty of spices.