Fuhjehi Kavaabu with Central Asian Twist

Ingredients

In this Central Asian adaptation of Fuhjehi Kavaabu, we incorporate the flavors and ingredients commonly found in Central Asian cuisine. This includes the use of cumin, coriander, and turmeric, which are staple spices in Central Asian cooking. Additionally, we introduce dried fruits such as apricots or raisins, which add a unique sweetness to the dish. These adaptations create a fusion of flavors that pay homage to the historical Silk Road and the culinary traditions it fostered. We alse have the original recipe for Fuhjehi kavaabu, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup dried apricots or raisins 1 cup dried apricots or raisins
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
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, ground turmeric, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the sliced carrots, diced bell pepper, dried apricots or raisins, and beef or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
5. 5.
   Serve the Fuhjehi Kavaabu hot, garnished with fresh cilantro or parsley. It pairs perfectly with fluffy rice or warm bread.

Treat your ingredients with care...

• Dried apricots or raisins — If using dried apricots, soak them in warm water for 10 minutes before adding them to the dish. This will help them rehydrate and become tender during cooking.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Feel free to adjust the spice levels to your taste by adding more or less of the cumin, coriander, and turmeric.

Serving advice

Serve the Fuhjehi Kavaabu with fluffy basmati rice or warm naan bread. The aromatic flavors of the dish pair well with a refreshing cucumber and tomato salad on the side.

Presentation advice

Garnish the Fuhjehi Kavaabu with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in a decorative serving dish to showcase the vibrant colors of the vegetables and dried fruits.