Potato stew

Name: Potato stew (Margat Puteta)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: 3 heaped tablespoons (one 6 oz/175 g can) tomato paste diluted in 4 cups (950 ml) hot water or one 15 oz/425 g can tomato sauce diluted in 3½ cups (860 ml) hot water; 1 tablespoon oil; 1 teaspoon curry powder; 1 medium onion, chopped; 4 chunks of meat (about 2 lb/900 g) (see options given in Suggested Cuts; 5 medium potatoes (about 1½ lb/675 g), peeled, cut into 1 in/2.5 cm cubes, and soaked in cold water until used; 1 teaspoon crushed coriander seeds; ¼ teaspoon black pepper; 1 tablespoon prepared noomi Basra; or 2 tablespoons lime juice and 1 teaspoon sugar; 1½ teaspoons salt; 2 or 3 fresh or dried small hot peppers

Margat Puteta

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

A delicious way of cooking potatoes. Practically all kinds of meat go well with this versatile vegetable, even fish, or I might say, especially fish (see recipes Fish Baked in Pomegranate Sauce, Fish Curry).

Ingredients

4 chunks of meat (about 2 lb/900 g) (see options given in Suggested Cuts

Asia
Iraq
Main course
Gluten-free

Method

Prepare and cook meat as directed in Suggested Cuts and Okra Stew, the first step. Time of cooking will vary according to type of meat chosen.
Add onion and stir until transparent, about 5 minutes. Fold in drained potato pieces for a few minutes. Add curry powder in the last minute.
Add the rest of ingredients. There s