Macedonian Mastoba

Ingredients

In the Macedonian adaptation of Mastoba, we incorporate the traditional flavors of Macedonian cuisine. This includes the use of spices like cumin, paprika, and cinnamon, which add a distinct warmth to the dish. Additionally, we incorporate Macedonian vegetables such as bell peppers and tomatoes to enhance the flavors and textures. The Macedonian Mastoba is also typically served with crusty bread or rice, which is a common accompaniment in Macedonian cuisine. We alse have the original recipe for Mastoba, so you can check it out.

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb 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): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, ground cumin, paprika, and ground cinnamon. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Return the browned lamb cubes to the pot and pour in the lamb or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Macedonian Mastoba hot, garnished with fresh parsley. Enjoy with crusty bread or rice.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb cubes in olive oil, garlic, and a sprinkle of paprika for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Macedonian Mastoba in deep bowls, allowing the aromatic steam to waft up. Accompany it with crusty bread or fluffy rice to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls for an authentic Macedonian touch.