Tabikh Kofta


Tabikh is a stew which can be done a hundred ways a lot like American vegetable beef soup. T and I have been sick all week, so we have not been hungry, but when I do eat, I want something that feels nice and soothing on my throat. Arabs always serve white rice with any stew they make because of course a meal is not complete without rice. I love this stew and I always make a pan of cornbread with it.

1-1/2 pounds of ground lamb
1/4 teaspoon black pepper
1/4 teaspoon ground cumin

2 tablespoons butter
1 small white onion, diced
1 piece of garlic, diced
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 carrot, peeled and sliced
1 (400gram) can of diced tomatoes in juice
2 cups chicken broth

1. In an 8 quart pan on medium heat, add butter, onions and garlic.

2. In a medium bowl, add lamb, 1/4 teaspoon of pepper and 1/4 teaspoon ground cumin, mix well and shape into small balls. Add balls on top of onions. Add remaining black pepper, cumin, cardamom and, coriander. Add canned tomatoes with juice and carrot. Add chicken broth and bring to a full boil. Reduce to low, cover and allow to cook for 30 minutes.

Yields: 3 servings

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