Kazakh-Style Escudella Barrejada

Ingredients

In this Kazakh adaptation of Escudella barrejada, the traditional Catalan dish is transformed by incorporating Kazakh spices and flavors. The original recipe typically uses Mediterranean herbs like thyme and bay leaves, while the Kazakh version introduces spices such as cumin, paprika, and coriander. Additionally, the Kazakh-style Escudella barrejada includes ingredients commonly found in Central Asian cuisine, such as lamb and cumin, which give the dish a distinct flavor profile. We alse have the original recipe for Escudella barrejada, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the beef, lamb, and pork to the pot, and cook until they are browned on all sides.
3. 3.
   Stir in the cumin, paprika, and coriander, and cook for an additional minute to release their flavors.
4. 4.
   Add the carrots, potatoes, and cabbage to the pot, and pour in enough water to cover all the ingredients.
5. 5.
   Season with salt and pepper to taste, and bring the stew to a boil. 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.
   Serve the Kazakh-Style Escudella Barrejada hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef, lamb, and pork — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or shoulder. Trim excess fat before cubing.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and becomes tender.

Tips & Tricks

• To enhance the flavors, let the stew sit for a few hours or overnight before serving.
• Adjust the spice levels according to your preference by adding more or less cumin, paprika, and coriander.
• Serve the Kazakh-Style Escudella Barrejada with a dollop of sour cream for added creaminess.

Serving advice

Serve the Kazakh-Style Escudella Barrejada as a main course, accompanied by crusty bread or traditional Kazakh flatbread. It pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Present the Kazakh-Style Escudella Barrejada in a deep bowl, allowing the vibrant colors of the stew to shine through. Garnish with a sprig of fresh parsley for a pop of green.