Uzbek-inspired Kalatusha

Ingredients

In this Uzbek-inspired version of Kalatusha, we incorporate traditional Uzbek spices such as cumin, coriander, and paprika to add a unique flavor profile. Additionally, we use specific cuts of beef commonly found in Uzbek cuisine and adjust the cooking techniques to align with Uzbek culinary traditions. We alse have the original recipe for Kalatusha, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the beef cubes to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the cumin, coriander, paprika, salt, and black pepper, ensuring the beef is well coated with the spices.
5. 5.
   Add the diced potatoes and beef broth to the pot, and bring to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through.
7. 7.
   Serve the Uzbek-inspired Kalatusha hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as chuck or stewing beef for the best results. Trim any excess fat before cutting into cubes to ensure a leaner dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the dish.
• Serve the Kalatusha with Uzbek flatbread or rice for a complete meal.
• Adjust the spices according to your preference, adding more or less to suit your taste.
• Make a larger batch of Kalatusha and freeze the leftovers for a quick and delicious meal on busy days.
• Experiment with different cuts of beef or even try using lamb for a variation in flavor.

Serving advice

Serve the Uzbek-inspired Kalatusha hot, accompanied by a side of Uzbek flatbread or steamed rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Kalatusha in a deep serving dish, allowing the vibrant colors of the beef, potatoes, and spices to shine through. Sprinkle some additional chopped cilantro on top for an appealing touch.