Algerian Meat

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve hot, and rice is the best side dish. This dish turns out excellent, hearty, with an original, spicy flavor and an absolutely mind-blowing aroma!

Ingredients

Pork Blood - 2 lbs
Prunes - 12.3 oz
Hazelnut - 1.8 oz
Green Tea (brick) - 4 teaspoons
Chopped almonds - 1.8 oz
Cinnamon - 1 piece
Red Curry Powder - 1 tablespoon
Grated Ginger Root - 1 tablespoon
Vegetable Oil - 2 tablespoons
Water - 1 cup
Salt - a pinch
Ground Black Pepper - a pinch

Step by Step guide

Step 1

Pour the green tea leaves into a bowl, add 2 cups of slightly cooled boiling water, cover, and let steep for 10 minutes. Strain and soak the thoroughly washed prunes in the infusion for about 2 hours.

Step 2

Wash the meat and dry it with a paper towel. Cut the meat into medium pieces, season with salt and pepper, and fry in heated oil for 5 minutes on each side. Transfer to a plate.

Step 3

Chop the almonds and hazelnuts into coarse crumbs. Break the cinnamon stick into pieces.

Step 4

In the skillet where the meat was fried, add 1 cup of cold boiled water, the cinnamon, curry, almonds, hazelnuts, and ginger. Bring to a boil quickly over high heat. Reduce the heat, return the meat to the skillet, and cook covered for 45 minutes.