Hamin is a Jewish dish full of tradition and flavor. Its slow preparation allows the ingredients to blend and create an extraordinary aroma and taste. Cooked slowly in a special pot, this lamb stew with vegetables and spices is a delight for the senses. A treat to enjoy with family.
In a pot with a lid that can go into the oven, the Hamin should be cooked slowly and patiently.
The layers of ingredients blend, creating unique and comforting flavors.
In the end, the Hamin reveals its culinary magic, ready to delight everyone at the table.
Hamin
Ingredients
1 Lamb back meat,
2 Sliced onion
4 Finely chopped garlic cloves
4 Peeled potatoes and sliced thinly
4 Peeled carrots and sliced thinly
500 grams of Peeled pumpkin, cut into wedges
600 grams of Washed and drained long-grain rice
500 grams of Peeled quince, cut into quarters and then into slices
1 Cinnamon stick
4 Cloves
1 tablespoon of Rose water
2 Beaten eggs
1 pinch of Pepper
1 pinch of Salt
Oil
Preparation
Step 1 : In a pot with a lid that can go into the oven, heat the oil.
Step 2 : Add the onion and sauté until golden, about 5 to 7 minutes, stirring preferably with a wooden spoon.
Step 3 : Then add the garlic and sauté for 1 minute.
Step 4 : Remove the vegetables and set aside.
Step 5 : Next, add the meat to the same pot and brown on all sides for about 7 to 10 minutes.
Step 6 : It may be necessary to do this in parts, as overfilling the pot can prevent the meat from browning properly due to lack of space for juices.
Step 7 : Remove the meat and place it on another plate, then remove the pot from the heat but keep the oil inside.
Step 8 : Preheat the oven to medium-high temperature and evenly distribute potato slices at the bottom of the pot, followed by a layer of carrot and then pumpkin.
Step 9 : Add the rice, meat, and spread the onion and garlic on top.
Step 10 : Add the quince slices, cinnamon stick, and cloves.
Step 11 : Season with salt and pepper to taste and sprinkle with rose water.
Step 12 : Mix the two beaten eggs with 2 cups of water and add to the pot, making sure all the ingredients are covered; if necessary, add more water.
Step 13 : Place the pot in the oven at medium heat and cook for 30 minutes, then reduce the heat to very low and cook for 8 to 10 hours, or you can leave it until the next day.
Step 14 : To serve, you can present it in the same pot or a similar dish, garnished with chopped green onion.
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