Yields 4 portions
- 1 kg of potatoes
- 400 g of pork
- 2 onions
- 2 carrots
- 6 cloves of garlic
- 4 bay leaves
- black peppercorns
- 1 teaspoon of cumin seeds
- 400 ml of waterhot
- olive oil
- freshly ground black pepper
- dried chilies
You will need
- large casserole (ideally, with lid)
- Preheat oven to 200 °C.
- Peel and cut the potatoes into 2 cm cubes.
- Put the potatoes into a large casserole, add salt, 4 bay leaves, a few peppercorns, 1 teaspoon of cumin seeds, 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. Carrots: peel and cut into 1/2 cm half-moons. Garlic: peel and cut into thin slices.
- Sauté onion 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 the garlic, and cook until the meat is white on all sides.
- Remove the casserole with the potatoes from the oven. Add the meat with the vegetable to the potatoes, add 400 ml of hot water, and carefully mix.
- Cover the casserole (use tinfoil if you don’t have a lid), put it back into the oven, and cook for
- Remove the cover from the casserole and cook for 10 more minutes.
- Season with freshly ground black pepper and dried chilies, 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.