Tajik-inspired Makvali Stew

Ingredients

In this Tajik-inspired version of Makvali, we incorporate the unique flavors and spices of Tajik cuisine. While the original Georgian Makvali uses a combination of Georgian spices, we have adapted the recipe to include Tajik spices such as cumin, coriander, and paprika. Additionally, we have added bell peppers to enhance the flavor and color of the stew, which is not typically found in the original Georgian version. We alse have the original recipe for Makvali, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• 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 cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced bell peppers and tomatoes, and cook for an additional 5 minutes.
4. 4.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and pepper over the meat and vegetables. Stir well to coat everything evenly.
5. 5.
   Pour in the beef or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Tajik Makvali stew hot, garnished with fresh cilantro. Enjoy with Tajik bread or rice.

Treat your ingredients with care...

• Lamb or beef — For a more tender and flavorful stew, choose cuts of meat that are suitable for slow cooking, such as shoulder or leg cuts.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Cumin, coriander, and paprika — Toasting the spices in a dry pan before adding them to the stew will enhance their flavors.

Tips & Tricks

• For a richer flavor, marinate the meat in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour to the sautéed onions and garlic before adding the meat.
• Adjust the spiciness of the stew by adding more or less paprika according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the stew with a dollop of Tajik yogurt on top for added creaminess.

Serving advice

Serve the Tajik Makvali stew in deep bowls, accompanied by Tajik bread or rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and cumin on top of the stew before serving. Serve the stew in traditional Tajik pottery or rustic earthenware for an authentic touch.