Kolkas Stew with Lamb Recipe
Eating Taro (Kolkas) or (قلقاس) is an Egyptian recipe, also eating Kolkas is a must on January 19 which is a Coptic holiday celebrating Epiphany (عيد الغطاس).
Kolkas commonly refers to the plant Colocasia esculenta, the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
Taro or Kolkas is native to Southern India and Southeast Asia as well. Kolkas can be found fresh (in season) or frozen all the time at Nouri Brothers.
Kolkas is normally cooked as a stew and usually cooked with lamb.
Ingredients: Servings: 6-8 people
- 2 Lb. lamb chump chops
- 4 Lb. taro (Kolkas) fresh or 2 bags (Frozen)
- 2 tbsp olive oil or Pure Butter
- 1 large onion, chopped
- 1 bunch coriander, stems and leaves chopped
- 3 silverbeet leaves, thinly sliced
- 6 garlic clove peeled fresh
- White rice and lemon wedges, to serve (don’t forget the Pita Bread)
- Trim lamb of excess fat and cut into 2 inches cubes. Peel the kolkas, cut into 1 Inch cubes, and place in a bowl of water add salt to prevent browning.
- Heat olive oil in a large saucepan over high heat. Add onion and lamb, and cook, stirring, for 5 minutes or until lamb starts to change color.
- Add cups of water and bring to the boil, skimming any fat from the surface. Reduce heat to low and cook for 20 minutes. Add drained Kolkas and cook for a further 25 minutes or until lamb and taro are tender.
- Meanwhile, to make sauce (taliya) heat oil in a frying pan over medium heat.
- Add garlic and ground coriander, and cook, stirring, for 3 minutes or until garlic is golden. Set aside.