Ingredients with Measurements:
- 1 lb lamb, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup water
- 1 cup diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped zucchini
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes.
3. Add onion and garlic and cook until softened, about 3 minutes.
4. Stir in tomato paste, paprika, cumin, coriander, salt, and pepper.
5. Add beef broth, water, diced tomatoes, carrots, potatoes, and zucchini.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
7. Serve hot with crusty bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Beef broth can be substituted with vegetable broth.
- Carrots, potatoes, and zucchini can be substituted with any vegetables of your choice.
Variations:
- Add chickpeas or lentils for extra protein.
- Add a dollop of yogurt on top for a creamy finish.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Browning the lamb before adding the vegetables will add extra flavor to the stew.
- Use a wooden spoon to stir the stew to avoid breaking up the vegetables.
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 sprig of parsley on top.
Garnishes:
- Sprinkle with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Turkish salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Miodek stew is a traditional Turkish dish that originated in the southeastern region of the country.
Flavor profiles:
- The stew is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Turkish