Xinjiang-style Sailor's Stew

Ingredients

While the original Finnish Merimiespata typically uses pork or beef as the main protein, the Xinjiang-style Sailor's Stew adapts to the flavors of Xinjiang cuisine by incorporating lamb or beef. The spices used in the Xinjiang version, such as cumin and chili, give the stew a distinctively Xinjiang taste. Additionally, the Xinjiang-style Sailor's Stew includes traditional Xinjiang vegetables like bell peppers, which add a vibrant touch to the dish. We alse have the original recipe for Merimiespata, so you can check it out.

• 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 34g
• Fiber: 4g
• 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 fragrant and golden.
2. 2.
   Add the lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and chili powder, coating the meat evenly with the spices.
4. 4.
   Add the sliced carrots, diced potatoes, and sliced bell peppers to the pot. Mix well to combine.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. 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 about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Once cooked, remove the pot from the heat and let it rest for a few minutes. Serve the Xinjiang-style Sailor's Stew hot, garnished with fresh cilantro.

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. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• To enhance the Xinjiang flavors, you can add a pinch of Xinjiang-style chili flakes or Xinjiang spice blend to the stew.
• For a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• If you prefer a milder spice level, reduce the amount of chili powder or omit it altogether.

Serving advice

Serve the Xinjiang-style Sailor's Stew hot in deep bowls. Accompany it with freshly baked naan bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish the Xinjiang-style Sailor's Stew with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in rustic earthenware bowls to evoke the traditional Xinjiang dining experience.