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Gasi (mutton stew): recipe illustration
Meat

Gasi (mutton stew)

Mutton stewed slowly with onions, tomatoes and spices, its thick, fragrant sauce eaten with bread or aradeib. A homely, comforting dish, typical of evening meals and celebrations.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the onions into thin strips and the tomatoes into dice, then crush the garlic.
  2. Heat the oil in a large heavy pot over medium heat and brown the mutton pieces on all sides, about 8 minutes.
  3. Remove the meat, then fry the onions for 10 minutes until well browned.
  4. Add the garlic, spices and tomato paste if using, and stir for 1 minute.
  5. Return the meat, add the tomatoes and let them break down for 5 minutes, stirring.
  6. Pour in the water, add the bay leaf, then cover and simmer gently for 1 h 15, until the meat is tender.
  7. Adjust the salt and pepper, remove the bay leaf and serve hot with aradeib or rice.

Variations and tips

Beef version. Replace the mutton with braising beef (chuck or cheek) and extend the cooking by 30 minutes.

Vegetarian version. Replace the meat with cooked chickpeas and add 2 carrots in rounds for body.

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Original Ecomely recipe.