Elesh - Traditional Kazakh Meat and Vegetable Stew

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb and beef cubes and sear them until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Return the seared meat to the pot and add the ground cumin, paprika, and black pepper. Stir well to coat the meat with the spices.
4. 4.
   Add the sliced carrots, cubed potatoes, diced red and green bell peppers, and beef or vegetable broth to the pot. Stir to combine all the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Season with salt to taste. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb and beef — For the best flavor and tenderness, choose cuts of meat that are suitable for slow cooking, such as shoulder or stewing cuts. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra depth of flavor, you can marinate the meat in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, peas, or any other vegetables you enjoy.

Serving advice

Serve the Elesh stew hot in deep bowls. It pairs well with a side of crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish each serving of Elesh with a sprig of fresh parsley to add a pop of color. Serve the stew in rustic bowls to enhance the traditional feel of the dish.