Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into chunks
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground cinnamon
- 1 tsp. ground turmeric
- 1 tsp. ground cardamom
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup green beans, trimmed
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the lamb chunks and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook until the onion is softened, about 5 minutes.
4. Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, ground cardamom, salt, and black pepper to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.
5. Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, stirring occasionally.
6. Add the cubed butternut squash, sliced carrots, and trimmed green beans to the pot. Stir to combine and cook for an additional 30 minutes, or until the vegetables are tender.
7. Add the chopped dried apricots, raisins, and slivered almonds to the pot. Stir to combine and cook for an additional 5-10 minutes, until the dried fruit is plump and the almonds are toasted.
8. Remove the pot from the heat and stir in the chopped cilantro.
9. Serve the Shuwaa Stew hot, garnished with additional cilantro and slivered almonds, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 460
- Fat: 23g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 28g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken.
- Butternut squash can be substituted with sweet potato or pumpkin.
- Dried apricots can be substituted with dried figs or prunes.
- Slivered almonds can be substituted with chopped pistachios or cashews.
Variations:
- Add chickpeas or lentils for extra protein.
- Use different spices, such as paprika or chili powder, for a different flavor profile.
- Add a dollop of yogurt or sour cream on top of the stew for a creamy finish.
Tips and tricks:
- Brown the lamb chunks in batches to avoid overcrowding the pot and ensure even browning.
- Use a sharp knife to peel and cube the butternut squash, as it can be tough to cut.
- Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, until golden brown and fragrant.
Storage instructions:
- Store leftover Shuwaa Stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Shuwaa Stew in individual bowls, garnished with fresh cilantro and slivered almonds.
Garnishes:
- Fresh cilantro
- Slivered almonds
Pairings:
- Serve the Shuwaa Stew with warm pita bread or naan for dipping.
- Pair with a crisp green salad for a refreshing contrast.
Suggested side dishes:
- Couscous
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add additional water or broth to thin it out.
- If the stew is too thin, simmer uncovered for an additional 10-15 minutes to thicken the sauce.
Food safety advice:
- Ensure that the lamb is cooked to an internal temperature of 145°F to ensure food safety.
Food history:
- Shuwaa Stew is a traditional Yemeni dish that is typically served during special occasions, such as weddings or Eid al-Fitr.
Flavor profiles:
- Warm and spicy, with a hint of sweetness from the dried fruit.
Serving suggestions:
- Serve the Shuwaa Stew as a main course for a hearty and satisfying meal.
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