Zimbabwean-style Karafs Stew

Ingredients

In the Zimbabwean-style Karafs Stew, we incorporate Zimbabwean spices and flavors to give it an authentic taste of the target cuisine. The original Iranian dish, Khoresh karafs, typically uses Persian spices and herbs, while the Zimbabwean version incorporates local spices and ingredients to create a distinct flavor profile. Additionally, the Zimbabwean-style Karafs Stew includes a variety of vegetables commonly used in Zimbabwean cuisine, such as bell peppers and tomatoes, which add a vibrant and colorful element to the dish. We alse have the original recipe for Khoresh karafs, so you can check it out.

• 500g (1.1 lb) beef or chicken, cut into bite-sized pieces 500g (1.1 lb) beef or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (470ml) beef or chicken broth 2 cups (470ml) beef or chicken broth
• 4 celery stalks, sliced 4 celery stalks, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• 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 golden brown.
2. 2.
   Add the beef or chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, paprika, turmeric, and dried thyme. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Pour in the beef or chicken broth and bring the mixture to a simmer. Cover the pot and let it cook for about 1 hour, or until the meat is tender.
5. 5.
   Add the sliced celery, diced bell peppers, and tomatoes to the pot. Season with salt and pepper to taste. Stir well to combine.
6. 6.
   Cover the pot again and let the stew simmer for an additional 30 minutes, or until the vegetables are cooked to your desired tenderness.
7. 7.
   Serve the Zimbabwean-style Karafs Stew hot, garnished with fresh cilantro. It pairs well with steamed rice or sadza (a traditional Zimbabwean cornmeal dish).

Treat your ingredients with care...

• Celery — Make sure to slice the celery stalks thinly to ensure they cook evenly and retain their crispness in the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chopped chili peppers.
• You can substitute beef or chicken with lamb for a richer flavor.
• Adjust the cooking time according to the tenderness of the meat you choose.
• Feel free to add other Zimbabwean vegetables like okra or pumpkin for additional flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Zimbabwean-style Karafs Stew hot, accompanied by steamed rice or sadza. The stew can also be enjoyed with Zimbabwean-style flatbreads, such as sadza cakes or mupotohayi.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the vegetables to shine through.