Azerbaijani Kuchmachi with a Twist

Ingredients

• 500g (1.1 lb) lamb or beef, cut into bite-sized pieces 500g (1.1 lb) lamb or beef, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 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 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to form a marinade.
2. 2.
   Add the lamb or beef pieces to the marinade and toss until they are well coated. Allow the meat to marinate for at least 1 hour, or overnight for best results.
3. 3.
   Heat a large skillet or Dutch oven over medium heat. Add the marinated meat and cook until browned on all sides.
4. 4.
   Add the chopped onion to the skillet and cook until it becomes translucent.
5. 5.
   Stir in the diced tomatoes, red bell pepper, green bell pepper, carrot, and zucchini. Cook for an additional 5 minutes, until the vegetables start to soften.
6. 6.
   Pour in the pomegranate molasses and stir well to combine. Reduce the heat to low, cover the skillet, and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Kuchmachi hot, garnished with fresh parsley. It pairs well with rice or bread.

Treat your ingredients with care...

• Pomegranate molasses — If you can't find pomegranate molasses, you can make your own by simmering pomegranate juice until it reduces and thickens. Alternatively, you can substitute with a mixture of equal parts lemon juice and honey.

Tips & Tricks

• For a richer flavor, marinate the meat overnight.
• Adjust the spice levels according to your preference by adding more or less paprika and black pepper.
• Serve the Kuchmachi with a dollop of yogurt on top for a creamy contrast.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Kuchmachi hot, accompanied by steamed rice or warm bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the diced vegetables in a colorful pattern on top of the dish before serving. This will create an eye-catching display that is sure to impress your guests.