Algerian Meat
Main Dishes • European
Description
Serve hot, and rice is the best side dish. This dish turns out excellent, hearty, with an original, spicy flavor and an absolutely mind-blowing aroma!
Ingredients
- Pork Blood 0 lbs
- Prunes 10 oz
- Hazelnut 0 oz
- Green Tea (brick) 4 teaspoons
- Chopped almonds 0 oz
- Cinnamon 1 piece
- Red Curry Powder 1 tablespoon
- Grated Ginger Root 1 tablespoon
- Vegetable Oil 2 tablespoons
- Water 1 cup
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Pour the green tea leaves into a bowl, add 2 cups of slightly cooled boiling water, cover, and let steep for 10 minutes. Strain and soak the thoroughly washed prunes in the infusion for about 2 hours.
Step 2
Wash the meat and dry it with a paper towel. Cut the meat into medium pieces, season with salt and pepper, and fry in heated oil for 5 minutes on each side. Transfer to a plate.
Step 3
Chop the almonds and hazelnuts into coarse crumbs. Break the cinnamon stick into pieces.
Step 4
In the skillet where the meat was fried, add 1 cup of cold boiled water, the cinnamon, curry, almonds, hazelnuts, and ginger. Bring to a boil quickly over high heat. Reduce the heat, return the meat to the skillet, and cook covered for 45 minutes.
Step 5
When the meat is ready, add the soaked prunes and simmer covered for another 10 minutes.
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