Ingredients with Measurements:
- 1 lb lamb meat, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 cup chickpeas, cooked
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 4 cups water
- 1 cup passionfruit juice
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add lamb meat and cook until browned on all sides.
3. Add chopped onion and minced garlic to the pot and cook until softened.
4. Add chopped tomatoes, tomato paste, salt, black pepper, cumin, and paprika to the pot and stir well.
5. Pour in 4 cups of water and bring to a boil.
6. Reduce heat to low and let simmer for 30 minutes.
7. Add cooked chickpeas and passionfruit juice to the pot and stir well.
8. Let simmer for an additional 10 minutes.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for browning meat and sautéing vegetables
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Chickpeas can be substituted with any other type of beans.
- Passionfruit juice can be substituted with any other fruit juice.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different spices for a different flavor profile.
Tips and tricks:
- Make sure to brown the meat well to develop flavor.
- Use fresh tomatoes for the best taste.
- Adjust seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more water or juice.
Food safety advice:
- Make sure to cook the meat to a safe temperature of 165°F.
Food history:
- Parcha Bozbash is a traditional Azerbaijani dish made with lamb and vegetables.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Azerbaijani