Sayel Stew
100 Min
GF
NF

Sayel Stew

It’s been a cold and wet few weeks for us in Houston, complete with snow and freezing temperatures. This is the weather when slow simmered and spicy meat stews sound very appetizing and nourishing. So, I bring you a stew from the remote region my family hails from, Sindh, which is now in Pakistan.

Usually ‘sayel’ refers to a rustic all-in-one-pot dish with onions, spices and ghee from the Sindh region and it can be made with okra, potatoes, fish or all the above. Meat is sometimes added with aromatic spices and other seasonings and slow cooked until done. I’ve broken that up a little here with this meat stew. 

You could use lamb, beef or a red meat of your choice. Cook the stew to your desired thickness – it could be a brothy dish or thick and rich. Either way, it’s delicious about 2 to 3 hours after you make and best the day after, like most meat dishes. 

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Cook Time

100 Minutes + refrigeration & resting time

Serves

4

Step 1
With a rolling pin or in a mortar and pestle, crush the cinnamon, cardamom, cloves and black peppercorns until they are in much smaller chunky pieces, however not ground. Marinate the meat in the turmeric and spices. Refrigerate for 2 to 3 hours or overnight.
Step 2
When ready to cook, over high heat in a medium sized stockpot or Dutch oven, warm the ghee and add the marinated meat. Cook on high heat on all sides for 2 to 3 minutes. Next, add the minced onion, garlic, potatoes, ginger then the coriander and cumin. Lower the heat to its lowest setting and cover the stockpot, checking it every 5 to 10 minutes. The onions will first sweat then wilt and then start to brown.
Step 3
Continue cooking the meat with the onions, potatoes and seasonings for 45 minutes to an hour. The onions should have darkened considerably by now. Remove the lid and continue cooking until almost all the liquid has been absorbed. Add the yogurt (reserving a little for garnish) and mix gently, lowering the heat and continue cooking.
Step 4
Cook for another 10 to 15 minutes or until the mixture turns dark again and there is a little bit of liquid left but not too much. Turn the heat off and let the stew rest for an hour or better still, serve it the next day.
Step 5
To serve it, warm it until the fat rises to the top – if it is too dry, add 1/2 cup of water or more. Garnish with a drizzle of plain yogurt, sliced serrano peppers and fresh herbs.

1.5-pounds lamb or beef, cut into 1-inch squares

1 teaspoon dried ground turmeric

1 small stick cinnamon

1 teaspoon whole cardamom pods

8 to 10 cloves

1 teaspoon whole black peppercorns


1/3 cup ghee

2 cups minced red onions

1 tablespoon minced garlic

1 pound baby potatoes

1 tablespoon unpeeled minced ginger

1 teaspoon whole coriander seeds

1 teaspoon ground cumin


1 cup plain yogurt

2 sliced serrano peppers, for garnish

Handful of herbs like cilantro or mint for garnish

Notes & Variations

  • Small whole potatoes work best but if you are going to add chunks, use fingerlings. They are least likely to fall apart into the stew.
  • The stew is wonderful with warm crusty bread, with pasta or a simple rice pilaf. A crisp salad on the side and you have a meal!
  • If you do not have whole spices, use ground however when frying the meat, make sure they don’t burn.
Tags:
100 Min
GF
NF

ONE POT GOODNESS.

Usually ‘sayel’ refers to a rustic all-in-one-pot dish with onions, spices and ghee from the Sindh region and it can be made with okra, potatoes, fish or all the above. Here's more recipes in that realm!

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