(Laham taz-Ziemel)
Ingredients
For the Stew:
- 1 kg horse meat
- 15 cloves garlic
- 5 onions
- Fresh bay leaves
- Fresh rosemary
- Fresh mint
- Sage
- Fresh basil
- Marjoram
- Fresh parsley
- Red wine (Nero d’Avola is suggested in the video)
- Port wine
- Cognac
- Hot sauce (optional)
- Tomato juice or sugo
- Olive oil
For the Potato Wedges:
- 9 potatoes
- Extra virgin olive oil
- Garlic powder
- Potato seasoning
- Smoky bacon seasoning
- Mixed Italian herbs
- Parmesan cheese
- Salt and pepper
Instructions
- Prepare the Aromatics: Cut the 15 cloves of garlic into small pieces and finely chop the 5 onions.
- Sauté Aromatics: Heat a generous amount of olive oil in a pot on a low flame. Add the chopped garlic and onions and cook until they are golden brown.
- Prepare the Horse Meat: Cut the kilogram of horse meat into small, square pieces.
- Marinate the Meat: Chop all the fresh herbs (bay leaves, rosemary, mint, sage, basil, marjoram, and parsley). In a separate bowl, mix the cut horse meat with the chopped herbs.
- Cook the Meat: Add the herb-coated horse meat to the pot with the golden onions and garlic. Stir and cook for a bit.
- Add the Liquids: Add some port wine, a little cognac, red wine, and tomato juice or sugo. Mix everything well.
- Simmer the Stew: Cover the pot and let the stew simmer on a low flame for about an hour, or until the meat is tender.
- Prepare the Potato Wedges: While the stew is simmering, wash and cut the potatoes into wedges. In a separate bowl, pour about half a pint of olive oil. Add the smoky bacon seasoning, potato seasoning, mixed Italian herbs, garlic powder, salt, and pepper. Mix the seasonings well.
- Season and Bake: Add the potato wedges to the seasoning mixture, grate Parmesan cheese over the potatoes, and toss them to ensure they are well-coated. Place the seasoned potato wedges in an oven and bake until they are done.
- Serve: Once the stew is cooked and the potato wedges are ready, serve them together.
