RCI-SP.004.0333.001
Yakhnet albatata
Potato Stew
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and cut the potatoes into medium-sized chunks, roughly 1 to 1.5 inches, and set aside. Mince the garlic cloves and finely chop the fresh coriander.
10 minutes
2
In a large heavy-bottomed pot, heat the shortening or butter together with the vegetable oil over medium heat until melted and shimmering.
2 minutes
3
Add the minced garlic to the pot and sauté, stirring frequently, until fragrant and lightly golden. Be careful not to let the garlic burn.
3 minutes
4
Add the chopped fresh coriander to the pot and stir it into the garlic mixture, cooking until wilted and well combined with the aromatics.
2 minutes
5
Add the potato chunks to the pot and stir to coat them thoroughly with the coriander and garlic mixture.
2 minutes
6
Pour in enough water to cover the potatoes generously, season with salt to taste, and bring the stew to a boil over high heat.
5 minutes
7
Reduce the heat to low, cover the pot, and simmer the stew until the potatoes are completely tender and the broth has thickened to a hearty consistency.
30 minutes
8
Taste and adjust seasoning as needed, then ladle the stew into bowls and serve hot, accompanied by warm flatbread if desired.