Iraqi Qeema Stew Of Chickpeas And Diced Meat Recipes

Steps:

• brown ground beef, make pieces small as possible.
• add onions and salt to beef, brown a little more.
• cover with water, add chickpeas and cinnamon.
• allow to boil for at least 5 minutes, use a potato masher to smoosh the chickpeas.
• add tomato sauce, cover, let simmer at least 1 hour.
• serve over rice, with your choice of bread.

Steps:

• Dice lamb into 1/4-inch cubes.
• In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
• Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
• Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
• Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
• This stew is particularly delicious with white rice and fresh radish and radish leaves.

Steps:

• In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.).
• Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.

Steps:

• Chop onions and place in a large oven casserole dish adding tomato puree and about 1 litre of water.
• Place chicken on top of onions and put into a pre-heated oven at about 150C for about 3 1/2 hours.
• When cooked, remove chicken and place to one side.
• Take half the juices with the puree and onions and put into a saucepan. Add the okra, salt, pepper and lemon juice and bring to the boil, simmer gently for 30 minutes. If tinned okra is used, drain well before use.
• Wash Basmati rice throughly and add to the rest of the juices in the casserole dish, add some more water to just cover and place back into the oven to cook for a further 1 hour.
• When the rice is cooked, portion up the chicken and add to the top of the rice and cook for a further 1/2 hour.
• The rice is now a wonderful reddy/golden colour with the taste of the chicken infused.
• Serve altogether with the Okra sauce.