Yakhanit Batata (Potato Stew)

If you are a stew lover, this is the one for you! A rich deep blend of flavors. Lamb slowly cooked with potatoes and garnished with parsely/cilantro. A dish sure to fill your eyes and stomach. Posted for ZWT6. A Syrian recipe  

• Ready In: 2 hrs 15 mins
• Serves: 8-10
• Yields: 1 stew

Ingredients

• 3  lbs potatoes
• 1  lb  boneless lamb shank (or beef stew meat)
• 1⁄3 cup  chopped parsley or 1⁄3 cup cilantro
• 1  minced garlic clove
• 1  chopped onion
• 2  tablespoons lemon juice (optional)
• 2  tablespoons canola oil (or 1 tablespoon ghee)
•  oil (for frying)
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon rosemary
•  salt

Directions

1. Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and allspice. Reduce the heat and let simmer for 2 hours.
2. Peel the potatoes and dice into 2cm cubes. Deep fry in canola oil and leave them on paper towels to absorb excess oil.
3. Saute the onion. When translucent, add mined garlic and stir for a minute.
4. Then add the meat and stock to the onion and stir in the potatoes.
5. Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
6. Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
7. Serve hot with peppered rice.