Hawaij

Ingredients

2 lb stewing beef (, cubed)

3 tablespoons Hawaij or use the recipe below to create your own mix

2 onions, sliced

4 cloves garlic, smashed

4 tomatoes

2 1/2 quarts beef broth

4 potatoes, peeled and cut into chunks

2 carrots cut into chunks

salt

black pepper

Hawaij Spice Mix

5 tablespoons coriander seeds

5 tablespoons cumin seeds

4 tablespoons black peppercorns

2 tablespoons cardamom seeds

1 teaspoon cloves

2 teaspoons nutmeg

2 tablespoons turmeric

8 tablespoons fenugreek seeds

Garnish

chopped cilantro

Directions

Brown meat in a large pot or a Dutch oven. Sprinkle the meat with hawaij.

Cook over medium heat, stirring often, until the meat is evenly browned and seasoned on all sides.

Turn off the heat, transfer the meat in a bowl and set aside.

Coat the bottom of the pan with olive oil and add the chopped onions and garlic. Sauté the onions and garlic over medium heat. Cook stirring constantly for 5 to 6 minutes.

Add the meat back into the pot.

Cut tomatoes in quarters and add to the pot

Add the broth if it doesn’t cover the ingredients add water until the ingredients are almost fully covered.

Bring soup to a boil then reduce heat to medium.

Simmer for 10 to 15 minutes. Season with salt and pepper.

Reduce heat to low, cover the pot, and simmer for 2 hours.

Add potatoes and carrots to the soup.

Simmer for another 30 to 45 minutes until the broth thickens and the meat is tender.

Serve in individual bowls. Garnish each bowl with chopped fresh cilantro.

Making the Hawaij

Toast the whole spices (coriander, cumin, black peppercorns, cardamom and cloves) in a skillet over medium heat for 2 to 3 minutes.

Once the spices have cooled, grind them until getting a powder.

Stir in nutmeg and turmeric.

This spice blend can be made in advance