Lebanese-inspired Calulu Stew

Ingredients

In this Lebanese adaptation of Calulu, we incorporate Lebanese spices like cumin, coriander, and sumac to infuse the stew with Middle Eastern flavors. Additionally, we use traditional Lebanese vegetables such as eggplant and okra to enhance the taste and texture of the dish. We alse have the original recipe for Calulu, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 eggplant, diced 1 eggplant, diced
• 200g (7 oz) okra, trimmed 200g (7 oz) okra, trimmed
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, sumac, paprika, and turmeric. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the diced eggplant, trimmed okra, and diced tomatoes to the pot. Stir well to combine.
5. 5.
   Mix in the tomato paste and pour in the beef or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Lebanese-inspired Calulu stew hot, garnished with fresh parsley. It pairs perfectly with rice or Lebanese bread.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, sprinkle it with salt and let it sit for 15 minutes before cooking. Rinse off the salt and pat dry before adding it to the stew.

Tips & Tricks

• For a vegetarian version, replace the meat with chickpeas or tofu.
• Adjust the spice levels according to your preference by adding more or less sumac and paprika.
• Serve the stew with a side of Lebanese pickles for an extra burst of flavor.
• Leftovers taste even better the next day as the flavors continue to develop.
• Experiment with different vegetables like zucchini or bell peppers to add variety to the stew.

Serving advice

Serve the Lebanese-inspired Calulu stew hot, accompanied by a bowl of fluffy Lebanese rice or warm Lebanese bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Lebanese-inspired Calulu stew in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some sumac on top for an extra touch of authenticity. Serve with a side of Lebanese bread or rice on a separate platter for an inviting presentation.