YEMENITE BEEF SOUP
2 pounds beef shank or cheek meat or short ribs, cut into chunks
5 tablespoons hawaiij spice mix (recipe follows)
4 cloves garlic, chopped
4 tablespoons of olive oil, divided
2 onions, finely chopped
1 pound marrow bones or neck bones
1 cup tomato sauce
5 medium potatoes, peeled, cut in large chunks
2 teaspoons salt
2 cans garbanzo beans (or beans of choice)
1 bunch fresh cilantro, chopped
1 bunch fresh flat leaf parsley, chopped
8 cups water or chicken broth
4 tablespoons cumin
4 tablespoons turmeric
1 tablespoon black pepper
1 tablespoon ground cardamom
Combine all ingredients thoroughly.
Marinate meat in hawaiij, garlic and 2 tablespoons olive oil for 30 minutes.
Chop onions finely in food processor.
In large heavy-bottom pot (or crockpot or instant pot), sauté onions in 2 tablespoons olive oil until golden.
Add to pot marinated meat, including all spices and liquid. Add bones.
Add tomato sauce.
Add potatoes and sprinkle with salt.
Add garbanzos, cilantro and parsley.
Add water or broth and bring to boil and simmer for 3 hours.
Delicious served over brown or white rice.
Makes about 18 servings.