Description
Fogaiyya is a traditional Bedouin stew from the Arabian Peninsula, made with tender lamb or beef simmered in a richly spiced tomato and onion base. This hearty and rustic dish reflects the simplicity and warmth of desert cooking, making it a perfect comfort meal.
Ingredients
- 1.5 lbs lamb or beef (bone-in preferred), cut into chunks
- 3 medium tomatoes, chopped
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 green chili, chopped (optional)
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt, to taste
- 2 tbsp olive oil or ghee
- 4 cups water (or enough to cover meat)
Instructions
- Heat olive oil or ghee in a heavy-bottomed pot over medium heat.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and stir until fragrant.
- Add the lamb or beef pieces and brown them on all sides.
- Stir in chopped tomatoes, green chili (if using), black pepper, cumin, coriander, turmeric, and salt.
- Cook the tomato mixture until it thickens slightly and coats the meat.
- Add enough water to cover the meat. Bring to a boil, then reduce to a simmer.
- Cover and cook on low heat for 1.5 to 2 hours, or until the meat is tender and the sauce has reduced.
- Taste and adjust seasoning if needed before serving.
- Serve hot with flatbread or rice.
Notes
For added authenticity, use ghee instead of olive oil.Make it vegetarian by substituting the meat with mushrooms or legumes.The stew tastes even better the next day as the flavors deepen.Use canned tomatoes if fresh ones aren’t available.To make it spicier, add more chili or red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg
