Tomato Kawaj
Tomato kawaj is a tomato kawaj cooked in a pot over high heat, then medium heat, until thickened. The official ingredients are 3 kilos tomatoes, 1.5 kilos onions, meat and rendered tail fat as desired, 2 tablespoons ghee, 1.5 teaspoons black pepper, 1.5 teaspoons seven-spice blend, and 1 tablespoon salt. The chef also mentions using tail fat from which the ghee has previously been rendered. Serve the dish hot with sliced bread, peppers, and pickles.
A tomato-based cooked dish called kawaj.
Like a simple tomato stew or pan-cooked vegetable dish.
Cook the tomatoes until soft and well seasoned for the best flavor.
Ingredients
- 3 kilos Tomatoes
- 1.5 kilos Onions
- as desired Meat and rendered tail fat
- 2 tablespoons Ghee
- 1.5 teaspoons Black pepper
- 1.5 teaspoons Seven-spice blend
- 1 tablespoon Salt
- 2 tablespoons Ghee rendered from tail fat
- a little Tail fat
Instructions
- Blanch the tomatoes in a pot of boiling water for about three minutes, then transfer them to a bowl of cold water to make peeling easier. They can also be peeled with a knife.
- Cut the tomatoes into medium pieces and the onions into relatively large pieces.
- Place the cooking pot over high heat, then add 2 tablespoons of ghee to the pot.
- Add the tail fat to the pot with the ghee, then add the meat to the pot.
- Add the salt, black pepper, and seven-spice blend to the pot, then stir the meat until partially cooked.
- Add the onions and tomatoes to the pot, then stir the mixture until combined.
- Reduce the heat to medium, then cover the pot and leave it to cook and thicken for approximately 1 hour 10 minutes to 1 hour 15 minutes.
- Serve the kawaj hot with sliced bread, peppers, and pickles.