Laila El-Haddad, Maggie Schmitt
By Laila El-Haddad and Maggie Schmitt
This tart stew is also sometimes referred to as imqalqasa, because of the way the potatoes imitate the wild winter vegetable qulqas, or taro root, which can be prepared in the same manner, but makes a thicker stew.
Prepare the meat and broth according to the instructions in the Maraqa recipe, browning it in a little oil first before proceeding. Strain the broth and set it aside, reserving both broth and meat.
Pan-fry or oven-roast the potatoes in ¼ cup (