Name: Gheimeh
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 1/2 tsp pepper; 1/2 tsp cinnamon; 1/4 cup of oil; 3 dried limes; 3/4 tsp turmeric; 1 cup channa dal; 170g tomato paste; 2 medium potatoes; 1 diced medium sized onion; 400g cubed meat

Method

Step 1

Caramelise your onion in the oil for a few minutes, then add your meat and sear.

Step 2

Next add the tomato paste and spices, and continue to sauté for 2 minutes

Step 3

Add the rinsed chana dal and 4 cups of water, then pierce your dried limes, and throw them in too. Bring the mixture to a boil, then cover, and leave to simmer for an hour on low

Step 4

Mandolin your potatoes into thin strips, then cut into sticks and throw into ice water for 30 minutes

Step 5

Check the seasoning of your stew, and that the daal is not absorbing too much water. I would suggest adding 1/2 cup every half an hour as needed

Step 6

Fry your potato sticks in a pan of oil till golden, then allow to drain over a paper towel and toss in salt. You can then serve the soup wiht the fried potato on top

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Gheimeh

Description

Ingredients

Method

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