The stew is cooked for a long time, but how amazing the result is. Juicy, tender, melting in the mouth and having a very mouth-watering aroma, it leaves no one indifferent. Make goulash with pomegranate according to an oriental or simple recipe.
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Oriental beef goulash with pomegranate
Ingredients:
- 400 g of beef;
- 500 ml of meat broth;
- 3 carrots;
- 1 purple onion;
- 1 lemon;
- 1/2 grenade;
- 8 pitted olives;
- 1.5 cm of ginger root;
- 15 g of cilantro;
- 2 tbsp Harissa sauce
- 1/2 tsp cinnamon
- 80 ml of vegetable oil.
Wash the beef, cut the films and veins, if any. Cut the flesh into cubes or cubes, put it in a container, pour over the harissa sauce, cover with a film or a lid and leave it for 2-3 hours, and preferably in the refrigerator overnight. Pour a spoonful of vegetable oil into a high thick-walled pan or cauldron and heat. Put the pickled pieces in it and fry over moderate heat until brown, crusting, stirring constantly with a spatula.
Peel the onion, cut into thin half rings and add to the meat. Fry it for another 3-5 minutes, until the onion is soft. Grate the zest of lemon and ginger root on a grater, squeeze the juice from citrus and season with this, as well as frying cinnamon. Pour the meat broth there and gently stir everything. Boil the goulash and immediately reduce the temperature to a minimum. Cover the dishes and simmer the contents for 2-2.5 hours.
After an hour of cooking, put in a pan or cauldron circles of carrots and 5 g of chopped cilantro. Simmer the remaining time, stirring it periodically. If the broth boils away earlier, pour a little water, but do not overdo it. Pull the grains from the half of the pomegranate, cut the olives into quarters, chop the remaining cilantro and stir it all at the very end of the cooking. Set aside the goulash and let it stand for 20-30 minutes.