Chtitha Batata (Algerian Potato Stew)

Method5 steps

1. 1

   Step 1: Peel the garlic (4 cloves) and trim and chop the chilli. Pound both in a mortar with cumin (1 tsp), paprika (1 teaspoon), black pepper (1/2 teaspoon), cayenne and the half-teaspoon of paste salt (½tsp) until a paste forms. Mix in all the olive oil (2 tablespoons) to make the dersa.

   Uses 4 cloves Garlic · 1 small Red Chilli · 1 tsp Ground Cumin · 1 teaspoon Paprika · 1/2 teaspoon Black Pepper · 1/2 teaspoon Cayenne Pepper · ½tsp salt for the dersa paste · 2 tablespoons Olive Oil

2. 2

   Step 2: Scrub the new potatoes (2 Lbs) and halve them. Stir-fry the dersa in a large saucepan over medium heat for two to four minutes until fragrant, then stir in all the potato halves until coated.

   Fry dersa before adding potatoes · 4 minUses All the complete dersa paste · 2 Lbs New Potatoes

3. 3

   Step 3: Stir the tomato paste (1tbsp) into the coated potatoes. Add enough boiled water to just cover them and bring to a boil.

   Uses All coated potatoes and dersa · 1tbsp concentrated tomato paste · Water, boiled, enough to just cover the potatoes

4. 4

   Step 4: Lower the heat and simmer for about forty minutes until the potatoes are tender.

   Simmer potato stew until tender · 40 minUses The whole potato stew

5. 5

   Step 5: Taste the cooked sauce and add the separate extra salt only if needed. Ladle the tender potatoes into a serving bowl and spoon all the remaining sauce over them.

   Uses All cooked potato stew · Extra salt for final seasoning, to taste