When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even some of my spring greens kibbeh (Autumn coming soon *wigglingeyebrows*).
Aleppian Stew with Dried Figs and Apricots
-2 lbs oxtails or short ribs
-1 heaping tsp tomato paste
-3 garlic cloves, chopped
-2 medium carrots, peeled and sliced
-1 onion, quartered
-10 dried mission figs, 8 dried California apricots
-1 bay leaf
-1 1/4 tsp allspice
-1 tsp ground cumin
-1 tsp aleppo pepper
-pinch or 2 of cinnamon
-3-4 tbs tamarind concentrate*
-water, enough to cover a quarter of the way
-medium sweet potato, peeled and diced (optional)
-salt and pepper, to taste
Using a dutch oven drizzled with a little oil, you’ll want to brown your meat in batches under med-high heat.
Stir the tomato paste into a pool of oil left in the pot, being sure to caramelize it for about a minute. Add all spices, carrots, garlic, onions if using, and 3 tbs of tamarind. Stir together, then cover with water.
Allow it to lazily simmer for at least 1 hour on the stove-top with lid on before adding the sweet potatoes and dried fruit. While it simmers, preheat oven to 350. Taste it when the hour is up. If it’s not tangy enough for you, add another tbs of tamarind.
Pop it in the oven for another 45 minutes, uncovered. The meat should be very tender, and sticky with all that tangy goodness.