This is a perfect dish for winter dinner, or even a Christmas or New Year celebration dinner. Incredibly warming — almost hugging you with its slightly spicy warmness. And you could make enough for a few days or a big crowd of friends or relatives.
Yields 4 portions
- 1 kg of potatoes
- 400 g of pork
- 2 onions
- 6 cloves of garlic
- 2 carrots
- 4 bay leaves
- black peppercorns
- 1 teaspoon of cumin
- chili flakes
- 400 ml of waterhot
- olive oil
- freshly ground black pepper
- dried chilies
You will need
- dutch oven or large casserole (ideally, with lid)
- Preheat oven to 180 ˚C.
- Peel (if needed) and cut the potatoes into 2 cm cubes.
- Put the potatoes into a dutch oven, add salt, 4 bay leaves, a few peppercorns, 1 teaspoon of cumin seeds, a pinch of chili flakes, and sprinkle olive oil over the potatoes. Thoroughly mix everything.
- Bake the potatoes in the oven for 20 minutes.
- While the potatoes are baking, cut the meat into 1 cm cubes.
- Prepare the vegetables. Onions: peel and cut into large dice. Garlic: peel and cut into medium pieces. Carrots: peel and cut into 1/2 cm half-moons.
- Sauté onion and garlic on a large frying pan with olive oil, on medium heat, for 2–3 minutes, until transparent.
- Add carrots and cook for 3 more minutes.
- Add the meat, and cook until the meat is white on all sides, stirring often.
- Remove the dutch oven with the potatoes from the oven, and reduce the temperature to 150 ˚C. Add the meat with the vegetables to the potatoes, fill the dutch oven with hot water to about 2/3 of the height of the potatoes and meat, and carefully mix.
- Cover the dutch oven (use tinfoil if you don’t have a lid), put it back into the oven, and cook for
50–60minutes more until the meat is tender.
- Add more salt to taste.
Notes & tips
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
This recipe is based on Oksana Putan's and Julia Lisniak's "Homemade modern Russian cuisine" book.