Fenugreek Stew
Ingredients
- Ingredients
- 2 Tbsps Fenugreek seed powder
- 4 Tbsps Arborio rice
- salt
- 125 grams Ground beef
- 3 stems flat leaf parsley
- freshly ground peppers
- 1 bunch Chives
- 2 garlic cloves
- 2 spicy Pepperoncini
- 1 small, green Bell pepper
- 3 Tbsps vegetable oil
- ½ tsp ground Cumin
- 1 egg
Preparation steps
Place fenugreek seed powder in a bowl and cover with 325 ml (approximately 1 1/2 cups) of cold water, let stand for 2 hours. Drain and rinse with cold water. Combine rice, 8 tablespoons water and 1 pinch of salt. Cover and cook over low heat for about 20 minutes, then set aside.
Place ground beef in a bowl. Chop parsley leaves and stir into beef. Season with 1 pinch of salt and pepper and shape into small balls. Boil 250 ml (approximately 1 cup) of salted water and cook beef balls for about 5 minutes. Remove and set aside.
Coarsely chop chives. Peel and chop garlic. Rinse and trim 1 pepperoncini, then chop.
Drain water from fenugreek. Mash fenugreek with a wooden spoon and beat until frothy. Add 125 ml (approximately 0.5 cups) of cold water, then drain again. Rinse pepper, cut in half, remove seeds and ribs and chop. Rinse and trim remaining pepperoncini, then cut into strips.
Heat oil in a pot over medium heat. Add all ingredients, including the meatballs, but not the fenugreek and bring to a boil. Add fenugreek, but not stir. Boil for about 1 minute over high heat, then serve immediately.
