Sayel Stew
Photo: Carolina Ayala / Contributor
It’s been a cold and wet few weeks for us in Houston, complete with snow and freezing temperatures. This is the weather when slow simmered and spicy meat stews sound very appetizing and nourishing. So, I bring you a stew from the remote region my family hails from, Sindh, which is now in Pakistan.
Usually ‘sayel’ refers to a rustic all-in-one-pot dish with onions, spices and ghee from the Sindh region and it can be made with okra, potatoes, fish or all the above. Meat is sometimes added with aromatic spices and other seasonings and slow cooked until done. I’ve broken that up a little here with this meat stew.
You could use lamb, beef or a red meat of your choice. Cook the stew to your desired thickness – it could be a brothy dish or thick and rich. Either way, it’s delicious about 2 to 3 hours after you make and best the day after, like most meat dishes.