Stewed Beef Shank
– 1.5kilogram beef fore-shanks (with the bones)
– 3 medium onions, quartered
– 8 garlic cloves
– 300 gramsram tomatoes, blanched, peeled and chopped
– 2 teaspoon Hawayij (Yemeni spice mix)
– 1 hot chili salt and freshly-ground black pepper, to taste
1. Cut the meat, whilst still on the bones, into thick slices.
2. Place the meat in a large stock pot and cover with cold water.
3. Bring slowly to a boil, skimming any scum from the surface as it does so. When the pan is at a brisk rolling boil and the surface is clean add the onions, tomatoes and garlic then season with salt to taste before adding the hawayij. 4. Add the whole chili then reduce to a simmer, cover the pan and cook gently for about 4 hours, or until the meat is tender and the liquid in the pan has reduced to a thick sauce.
4. Best serve hot with rice.
Yemeni Spice Mix
– 3 teaspoon black peppercorns
– 1 1/2 teaspoon caraway seeds
– 1/2 teaspoon saffron threads
– 1/2 teaspoon green cardamom seeds
– 1 teaspoon ground turmeric
1.Combine the black peppercorns, caraway seeds, saffron threads and cardamom seeds in a mortar or a coffee grinder and process to a fine powder.
2. Stir in the turmeric then store in an air-tight jar in a dark cupboard until needed.
Yemeni Fenugreek Dip
– 3 tablespoons fenugreek seeds, ground
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly-ground black pepper
– 1 teaspoon freshly-squeezed lemon juice
– 1 tablespoon freshly-made schug water, as needed
1. Take whole fenugreek seeds and grind to a powder in a coffee (or spice) grinder.
2. Combine the freshly-ground fenugreek and salt in a small bowl. Pour in water so that the water level is 1cm above the fenugreek.
3. Cover and set aside for 12 hours. After this time, carefully pour out the water then scrape the fenugreek mixture into a blender along with 120 milliliter water, the lemon juice, schug and black pepper.
4. Blend thoroughly (add more water if too stiff). Continue processing until the mixture is foamy. Scrape into a bowl and serve as a dip. Hipoundeh can be stored in the refrigerator for up to 2 days.
Spice Blends Zhoug
– 24 small green chilies
– 6 tablespoons chopped fresh parsley
– 12 tablespoon chopped fresh coriander leaves
– 1 teaspoon ground coriander seeds 6 cloves garlic salt, to taste
– 1/2 teaspoon black pepper
– 2 teaspoon ground cumin
– 1/2 teaspoon cardamom seeds
– 1 tablespoon vegetable oil
1. Add the chilies to a blender and purée to a smooth paste.
2. Blend the spices to a smooth powder in a coffee grinder then transfer to the blender along with the parsley, the coriander leaves and the oil. Blend to a smooth paste, adding a dash of water. If needed add a little more oil then transfer the chilies back to the blender and combine all the ingredients together.
3. This will last for a few days in a sealed jar in the fridge, but is best used fresh.