Middle Eastern Recipes > Soups & Stews > Bonava >
Bonava
Mauritanian lamb stew
4 onions, thinly sliced
Water
1/4 C red wine vinegar
3 to 4 LBS lamb collar or shank, cubed
2 LBS potatoes, peeled & cubed
2 bay leaves
1/4 C peanut oil
Salt & black pepper to taste
Bring a pot of water to a boil; add onions and blanch for about two minutes. Drain. Combine red wine vinegar and cubed lamb in a large skillet or cooking pot. Bring the mixture to a simmer; add onions, bay leaves and season with salt and black pepper to taste. Pour in enough boiling water to just cover ingredients. Bring to a boil; reduce heat and simmer, covered, over medium heat for about one hour. Add cubed potatoes; cook for another thirty minutes or until potatoes are tender and sauce is thick.
Suggestion: Serve hot with flatbreads or warmed French bread.
Similar Recipes:
Bangaou (Chadian lamb stew)
Jingisukan (Genghis Khan Stew)
Kharcho (Russian Lamb Soup)
Leksour (Mauritanian lamb stew with pancakes)
Stewed Mutton (Medieval)
Thareed Laham (Emirian lamb stew with flatbread)
Tharid (Qatari lamb & chickpea stew)
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
