Fall 2019 Issue
HARVEST & MEMORIES
Fall, to me, is a fresh-from-the-oven apple dumpling spooned into a bowl with bracingly cold unpasteurized milk. Fall is homemade applesauce, honey-colored and tart a...
Traditionally, kittley and bitterball are cooked in stew with a variety of meat bones to give them flavor including smoked turkey, beef or chicken bones and dried fish. Here, beef and shrimp provide the base flavor but feel free to improvise.
Ingredients
SERVINGS: 6 Serving(s)
- ½ cup kittley
- ½ cup bitterball
- 2 tablespoons vegetable oil
- 1 pound beef stew meat, cubed
- 1 pound shrimp, peeled and deveined
- 1 cup diced onions
- 1 cup diced tomato
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional)
- ½ cup beef broth
Preparation
Boil the kittley and bitterball in water for 20 minutes to remove some of their bitterness. Peel them and set aside.
Heat the oil in a large pot over medium-high heat, add the beef, and brown the meat on all sides. Transfer the beef to a plate. Add the shrimp and cook for 2 minutes on each side. Transfer to a separate plate.
Add the onion to the pot and cook for 5 minutes, stirring constantly, until translucent. Add the diced tomato, garlic, coriander powder, curry powder, salt and cayenne pepper, if using. Sauté for another 5 minutes, stirring frequently.
Add the broth and beef, reduce the heat to medium-low, and simmer for 45 minutes or until the meat is tender.
Add the kittley and bitterball to the pot and cook the stew for an additional 15 minutes, Add the reserved shrimp and check the salt, adding more to taste before serving.
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