Ingredients with Measurements:
- 1 pound lamb meat, cut into small cubes
- 1 cup dried chickpeas, soaked overnight
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 6 cups water
- 2 ripe passion fruits (parcha), pulp removed and strained
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the lamb meat and cook until browned on all sides, about 5 minutes.
2. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
3. Add the tomato paste, cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
4. Drain the soaked chickpeas and add them to the pot along with 6 cups of water. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. After 1 hour, add the passion fruit pulp to the pot and stir to combine. Simmer for an additional 30 minutes.
6. Remove the pot from the heat and stir in the fresh parsley and cilantro.
7. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Medium-high heat for browning the lamb meat
- Low heat for simmering the stew
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 456
- Fat: 18g
- Carbohydrates: 42g
- Protein: 32g
- Fiber: 12g
- Sugar: 9g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Canned chickpeas can be used instead of dried chickpeas, but reduce the cooking time to 30 minutes.
- Fresh parsley and cilantro can be substituted with dried herbs.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use lemon juice instead of passion fruit for a tangy flavor.
- Add a dollop of plain yogurt on top of the stew for a creamy finish.
Tips and tricks:
- Soak the chickpeas overnight to reduce the cooking time.
- Brown the meat in batches to avoid overcrowding the pot.
- Stir the stew occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
- Store any 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 warmed through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh parsley or cilantro
- Paprika
- Plain yogurt
Pairings:
- Crusty bread
- Rice pilaf
- Roasted vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
- If the chickpeas are still hard after cooking, simmer for an additional 30 minutes.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Parcha Bozbash is a traditional Azerbaijani stew made with lamb meat and chickpeas. The addition of passion fruit is a modern twist on the classic recipe.
Flavor profiles:
- The stew is savory and slightly tangy from the passion fruit. The spices add warmth and depth of flavor.
Serving suggestions:
- Serve the stew with a side of crusty bread for dipping.
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Region: Azerbaijani