Chtitha Batata (Algerian Potato Stew)
Ingredients
- Garlic~4 cloves
- Red Chilli~1 small
- Ground Cumin~1 tsp
- Paprika~1 teaspoon
- Black Pepper~1/2 teaspoon
- Cayenne Pepper~1/2 teaspoon
- Salt~1/2 teaspoon
- Olive Oil~2 tablespoons
- New Potatoes~2 Lbs
- Tomato Puree~1 tablespoon
- Water~Boiled
- Salt~To taste
Instructions
•
Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
•
Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
•
Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.