Pomeranian-style Yogurt Stew

Ingredients

In the original Iranian Khoresht Mast, the stew is typically made with ingredients like saffron, dried limes, and Persian spices. However, in this Pomeranian adaptation, we have incorporated local flavors and ingredients to create a unique twist. The Pomeranian-style Yogurt Stew uses traditional Pomeranian spices and replaces saffron with other aromatic spices like cumin, turmeric, and cinnamon. Additionally, the choice of meat may differ, with beef or lamb being commonly used in Pomeranian cuisine. We alse have the original recipe for Khoresht mast, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, 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
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup plain yogurt 1 cup plain yogurt
• 2 cups beef or vegetable broth 2 cups beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 1g
• 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 meat to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, turmeric, and cinnamon over the meat, and stir well to coat.
4. 4.
   Pour in the yogurt and broth, and season with salt and pepper to taste. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Pomeranian-style Yogurt Stew hot, garnished with fresh parsley. It pairs perfectly with fluffy rice or crusty bread.

Treat your ingredients with care...

• Beef or lamb — For the best results, choose lean cuts of meat and trim any excess fat before cutting into bite-sized pieces.
• Yogurt — Use plain yogurt with a creamy consistency for a smooth and velvety sauce.

Tips & Tricks

• To enhance the flavors, marinate the meat in the yogurt and spices for a few hours or overnight before cooking.
• Adjust the spices according to your taste preferences. Add more cumin for a stronger earthy flavor or increase the cinnamon for a hint of sweetness.
• For a thicker sauce, whisk in a tablespoon of flour or cornstarch mixed with water towards the end of cooking.

Serving advice

Serve the Pomeranian-style Yogurt Stew hot, accompanied by fluffy rice or crusty bread. The stew can be enjoyed as a standalone dish or paired with a fresh salad for a complete meal.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the creamy sauce to envelop the meat and create an inviting presentation.