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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Yakhanit batata (Potato stew) Print
Written by Ghinwa Alameen   
Friday, 19 March 2010 17:25

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.








  • 3 pounds potato
  • 1 pound boneless lamb shanks (or beef stew meat)
  • 1/3 cup chopped parsley or cilantro
  • 1 clove minced garlic
  • 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 Bharat (Syrian Spice Mix)
  • 1/4 teaspoon rosemary
  • Salt to taste
Potato stew


  1. Put lamb shanks in a pot and cover with water. Bring to a boil and remove all froth. Add salt and spices. 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. Season with the rest of the spices and adjust the salt. Let simmer for 15 minutes.
  5. Add parsely/cilantro 3 minutes before turning the heat off. mix gently.
  6. Serve hot with peppered rice and garlic yogurt.

Makes 5-6 servings


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Last Updated on Wednesday, 20 June 2012 21:14
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