*  Exported from  MasterCook  *
 
                           oven fried potato stew
 
 Recipe By     :  formatted by T widauer
 Serving Size  : 1    Preparation Time :0:00
 Categories    :  Armenian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Potatoes 
                         Beef (or Lamb or Turkey) [quantity
                         according to budget] 
    3                    onions -- (3 to 4)
    2      cups          tomato paste (Salsa)
                         Cardamom 
                         Salt and pepper
 
 This recipe needs two cooking pots and an oven dish.
 
 Cut 1 onion into 4 pieces (this goes with the meat when it is boiled). Cut
 the remaining onions into ring slices and place them in a cooking pot, and
 keep the other onion for later use.
 
 Wash and peal the potatoes and cut them into thick slices and put in the
 pot, add water to cover the and add the tomato paste and salt and pepper to
 taste.
 
 Boil the mixture for about an hour until the potatoes are cooked.
 
 In the mean time cut the beef into 2x2x2cm cubes and put in another pot
 with the remaing onion and the cardimom. Boil for about 1/2 an hour, then
 fish the cardimom out.
 
 Preheat the oven.
 
 Layer the potatoe and onion slices in the oven dish together with the beef
 cubes.
 
 Pour the beef broth (Bahreez) resulting from boiling the beef in the oven
 dish, and put the dish in the preheated oven. Cook until the potatoe become
 red in colour (10-15 mins). You might need to add more broth if all the
 water is absorbed before that.
 
 Variations and Comments: 
 You can miss out on the meat to end up with a vegeterian dish.
 You can use a layer of uncooked tomatoes as well.
 You can also add a layer of uncooked onions.
 
 This is a low fat version since there is no fat used in cooking. For a
 lower fat version use turkey instead of beef. For a fuller fat version with
 nice distinctive taste use lamb.
 
 This is the quick way of cooking this dish and requires less time than
 cooking everything in the oven from their raw state (using thinly sliced
 potatoes).
 
 The proper, full taste, full fat would involve frying some of the (meat,
 onions, tomatoes with possibly some garlic) in olive oil rather than
 boiling them.
 
 Serves 5-6. 
 
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 Notes: I only had 200g of lamb and it definately needs more.