Khamin is considered a traditional Jewish Sabbath dish. Since it is forbidden in the Jewish religion to light a fire on Saturday, something is prepared that can be started on Friday and served hot on Saturday. So the hamin appeared, languishing in the oven for a whole day in a large pot of meat, beans and vegetables.
It is necessary
- - red beans - 100 grams;
- - chickpeas, that is, chickpeas - 100 grams;
- - green lentils - 50 grams;
- - pearl barley - 100 grams;
- - medium red onion - 1 piece
- - medium potatoes - 1 piece;
- - half a vegetable marrow;
- - medium tomatoes - 3 pieces;
- - lamb fillet - 150 grams;
- - fatty beef on the bone - 150 grams;
- - garlic - 5 cloves;
- - ground cumin - 1 tsp;
- - turmeric - half a teaspoon;
- - fresh ginger root - half a teaspoon;
- - beef broth - one and a half liters;
- - bay leaf - 1 piece;
- - cilantro sprigs - 5 sprigs;
- - spices to taste: salt and pepper.
Instructions
Step 1
First, you need to put the beans on the bottom of a cauldron or a large saucepan, not forgetting first, for softness, to stand it in cold water for a day.
Step 2
Then rinse all the cereals: barley, chickpeas and lentils and lay them in layers on the beans.
Step 3
Peel the onion, chop and put on the groats.
Step 4
Peel the potatoes and cut into cubes. Wash the zucchini, pat dry with a paper towel and chop as well. Stir and add everything with a new layer to the cauldron.
Step 5
Peel the tomatoes. To do this, dip them in boiling water, and then immerse them in ice water. Cut into cubes, drain off excess juice and place with the rest of the vegetables.
Step 6
Chop the meat coarsely and add to the cauldron. Finely chop or crush the garlic and season the meat with it.
Step 7
Pour the broth so that it covers all the ingredients. Add spices and bring to a boil. Then reduce heat and cook for about 4 hours, adding broth. Then preheat the oven to 100-150 degrees, move the cauldron there and leave to languish for 14 hours.
