Boutridia with a Twist

Ingredients

• 500g (1.1 lb) lamb, chicken, or beef, cut into cubes 500g (1.1 lb) lamb, chicken, or beef, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) vegetable or chicken broth 2 cups (470ml) vegetable or chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish) Fresh parsley or cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb, chicken, or beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, paprika, turmeric, cinnamon, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add the diced potatoes, sliced carrots, diced bell pepper, chickpeas, diced tomatoes, and vegetable or chicken broth to the pot. Stir well to combine all the ingredients.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed. Garnish with fresh parsley or cilantro before serving.

Treat your ingredients with care...

• Lamb — For a more tender result, choose boneless lamb cuts such as shoulder or leg. Trim excess fat before cubing.
• Chickpeas — If using canned chickpeas, make sure to rinse them thoroughly to remove any excess sodium. If using dried chickpeas, soak them overnight and cook until tender before adding to the dish.
• Fresh herbs — Add the chopped parsley or cilantro just before serving to preserve their vibrant color and fresh flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• Serve Boutridia with warm crusty bread or fluffy couscous to soak up the delicious sauce.
• This dish tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve Boutridia in deep bowls, allowing the aromatic sauce to surround the tender meat and vegetables. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can arrange a few slices of crusty bread or a mound of fluffy couscous alongside the Boutridia. Drizzle some olive oil over the dish and sprinkle a pinch of paprika for an extra touch of elegance.