Stews

Stews are basic fare for everyday family cooking and are always served with vermicelli or plain rice. They are popular because they provide a wide range of nutrients from the meat, vegetables and rice, and supply the extra liquid so essential in a climate where dry weather is the norm for most of the year. The other explanation is purely economic as a relatively small amount of meat can go a long way into feeding a large family, especially during hard times and among the poorer population.

Stews are traditionally cooked with lamb or mutton, mostly untrimmed of the fat, although recently beef has come to replace lamb among the health conscious. Lamb is more tender and presents a wider choice of cuts; whether from the middle neck and shoulder, the shank, the loin or around the rib, these cuts are most likely to be juicy and appetising. The choices are more limited with beef, and depend on the grade of beef a cook can afford. The chuck or rib is generally standard for stews and requires longer cooking time than the lamb, but the meat will be tougher.