Ingredients with Measurements:
- 1 lb boneless lamb meat, cut into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1 cup barley
- 1 cup wheat berries
- 1 cup dried peas
- 1 cup dried beans
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup potatoes, chopped
- 1 cup turnips, chopped
- 1 cup cabbage, chopped
- 1 cup spinach, chopped
- 1 cup cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the lamb meat and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until the onion is translucent.
3. Add the tomato paste, cumin powder, coriander powder, paprika, salt, and black pepper to the pot. Stir well to combine.
4. Add the water, barley, wheat berries, dried peas, and dried beans to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. Add the carrots, celery, potatoes, turnips, and cabbage to the pot. Simmer for another 30 minutes.
6. Add the spinach and cilantro to the pot and cook for another 5 minutes.
7. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Any type of dried beans can be used.
- Any type of leafy greens can be used instead of spinach.
Variations:
- Add more or less vegetables depending on personal preference.
- Add more or less spices depending on personal preference.
Tips and tricks:
- Soak the barley, wheat berries, dried peas, and dried beans overnight to reduce cooking time.
- Use a pressure cooker to reduce cooking time even further.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Guthuk Stew is a traditional Tibetan dish that is typically eaten during the Tibetan New Year. It is made with a variety of grains and vegetables and is meant to symbolize the coming together of different communities.
Flavor profiles:
Savory, earthy, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Tibetan