Ingredients with Measurements:
- 1 lb lamb or beef, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups water
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 lb egg noodles
- 1 tbsp butter
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until translucent.
2. Add the cubed lamb or beef and cook until browned on all sides.
3. Add the water, beef broth, and tomato sauce to the pot.
4. Add the salt, black pepper, paprika, cumin, and coriander to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour.
6. Meanwhile, cook the egg noodles according to package instructions.
7. Drain the noodles and toss with butter.
8. Serve the stew over the noodles and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 20g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Ground lamb or beef can be used instead of cubed.
Variations:
- Add diced carrots and celery to the stew for extra flavor.
- Use different spices such as turmeric or cinnamon for a unique twist.
Tips and tricks:
- Browning the meat before adding the liquid will add extra flavor to the stew.
- Don't overcook the noodles or they will become mushy.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in a large bowl with the noodles on the bottom and the stew on top.
Garnishes:
Garnish with fresh parsley for a pop of color.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more water or broth.
- If the stew is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Beşbarmaq Stew is a traditional dish from Azerbaijan.
Flavor profiles:
Savory, rich, and slightly spicy.
Serving suggestions:
Serve hot with a side salad or crusty bread.
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Region: Azerbaijani