Ramadan is a special time for my family and me, especially when it comes to breaking our fast. This particular breakfast is a go-to in my kitchen because it combines healthy ingredients with comfort food. The meatballs are tender from the pressure cooker, and the mix of vegetables adds a refreshing touch. I often serve this with warm bread or over rice. If I’m not careful, I sometimes mix the garlic too early and risk burning it, but overall, this dish comes together nicely and fills everyone up after a long day of fasting.
Ingredients
- 1.1 pounds of beef, cubed
- 2 cups of peas
- 12 ounces of potatoes, diced
- 2 teaspoons of salt
- 1.5 cups of chopped fresh cilantro
- 6 tablespoons of tomato paste
- 4 cloves of garlic, minced
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cinnamon
- 8 tablespoons of oil
- 4 cups of water
Instructions
- Heat 4 tablespoons of oil in a pressure cooker over medium heat, then add the cubed beef and sauté for several minutes until browned.
- Season the meat with black pepper, salt, cinnamon, and water, then close the lid and cook on low heat for about 40 minutes until tender.
- In a separate pot, heat the remaining oil over low heat, then add the peas and potatoes. Stir everything together for about 2 minutes.
- Mix in the tomato paste, stir again, then add the chopped cilantro and minced garlic, cooking for another 2 minutes.
- Incorporate the cooked meat with its juices into the vegetable mixture, cover, and let it simmer for 25 minutes until everything is tender.
What I Notice When Cooking
- The meat becomes really tender when using the pressure cooker, which saves time and enhances flavor.
- The potatoes should be diced into even pieces for consistent cooking, as larger pieces can remain hard.
- This dish is hearty enough to serve as a main course, and everyone generally comes back for seconds, especially when it’s served with rice.
Small Adjustments
- To avoid burning the garlic, consider adding it to the pan right before the dish finishes cooking.
- If you like a thicker stew, you can let the mixture simmer without a lid for a little while towards the end.
- Since the original recipe calls for peas, you can swap them out for green beans for a different flavor profile.
Storage and Reheating
I usually store leftovers in an airtight container in the fridge for up to three days. It reheats well on the stove or in the microwave, but I prefer using the stove to maintain the texture.
Nutritional Notes
Each serving contains approximately 540 calories, making it filling and satisfying for breaking the fast without being overly heavy.
Hearty Ramadan Meat and Vegetable Stew with Rice
