Ingredients with Measurements:
- 2 lbs of nguri meat, cut into small pieces
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 cups of water
- 1 can of diced tomatoes (14.5 oz)
- 2 tablespoons of tomato paste
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 2 cups of chopped vegetables (carrots, potatoes, bell peppers, and green beans)
- 1 cup of chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the nguri meat to the pot and cook until browned on all sides.
4. Add the water, diced tomatoes, tomato paste, salt, black pepper, paprika, cumin, coriander, and turmeric to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the stew for 30 minutes.
7. Add the chopped vegetables to the pot and stir to combine.
8. Cover the pot with the lid and simmer for an additional 20 minutes, or until the vegetables are tender.
9. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 35g
- Fiber: 5g
Substitutions for ingredients:
- Nguri meat can be substituted with beef or lamb.
- Any combination of vegetables can be used in place of the suggested vegetables.
Variations:
- Add a can of chickpeas or lentils for extra protein.
- Use coconut milk instead of water for a creamier stew.
- Add a tablespoon of harissa paste for a spicy kick.
Tips and tricks:
- Brown the meat in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onion and garlic.
- Cut the vegetables into similar sizes to ensure even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a side of crusty bread.
Garnishes:
- Sprinkle chopped fresh cilantro on top of each serving.
Pairings:
- Serve with a side of rice or couscous.
Suggested side dishes:
- Crusty bread
- Steamed rice
- Couscous
Troubleshooting advice:
- If the stew is too thick, add more water or vegetable broth to thin it out.
- If the stew is too thin, simmer with the lid off to allow the liquid to reduce.
Food safety advice:
- Make sure the nguri meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Nguri is a type of wild game meat commonly found in Africa.
Flavor profiles:
- The stew has a rich and savory flavor with a hint of spice from the paprika and cumin.
Serving suggestions:
- Serve the stew hot with a side of rice or crusty bread.
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