Yakhanit Batata Potato Stew Food

YAKHNIT BATATA

Steps:

• Peel and chop the potatoes into large pieces.
• Sauté peppers and onions over medium heat in oil for 10 minutes.
• Stir in the coriander and garlic and stir-fry for another 3 minutes.
• Add the remaining ingredients and bring to a boil. Cover and cook over medium heat for 40 minutes. The potatoes should be well done but still somewhat firm.
• If needed add more water.
• Serve hot.

YAKHANIT BATATA (POTATO STEW)

Steps:

• Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
• Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
• Saute the onion. When translucent, add mined garlic and stir for a minute.
• Then add the meat and stock to the onion and stir in the potatoes.
• Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
• Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
• Serve hot with peppered rice.

COLUMBIAN POTATO STEW

Steps:

• Season chicken pieces ((wings, breasts, legs, thighs) with skin and bone!) with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy.... YUMMY!).
• While the chicken is cooking, make the soup.
• Sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that's the thickener).
• Add the other 3 types of potatoes, and the oregano when the russets are soft. Add corn when the other potatoes are almost done.
• This is the most important part....
• Make the salsa! Set it aside.
• Add the cream and sour cream to the stew, and it's ready to serve.
• Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.

BRISKET POTATO STEW

Steps:

• Dice potatoes into small cubes; add to large pot with beef stock.
• Add enough water to cover the potatoes; bring to a boil and simmer until potatoes are done.
• While potatoes are cooking, finely chop onion.
• Add butter, onion and mushrooms to a separate pan and saute until onions are translucent and mushrooms are tender.
• Chop the cooked brisket into bite sized pieces.
• Add brisket, mushrooms, onions, half and half and the seasonings and simmer for 15-20 minutes. To help stew to thicken, mash some of the potatoes to release their starch or add a little cornstarch.
• Salt and pepper to desired taste.