Chilean-inspired Parcha Bozbash

Ingredients

In this Chilean-inspired adaptation of Parcha Bozbash, we incorporate traditional Chilean spices like merkén and cilantro to infuse the stew with a zesty flavor profile. Additionally, we introduce Chilean vegetables such as bell peppers and corn to add a refreshing twist to the dish. We alse have the original recipe for Parcha bozbash, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup corn kernels 1 cup corn kernels
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• 2 tablespoons merkén (Chilean spice blend) 2 tablespoons merkén (Chilean spice blend)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• 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, tomatoes, and corn kernels to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the lamb to the pot and pour in the beef or vegetable broth. Stir in the merkén, ground cumin, paprika, dried oregano, and season with salt and pepper.
5. 5.
   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 lamb is tender and the flavors have melded together.
6. 6.
   Just before serving, stir in the fresh cilantro. Adjust the seasoning if needed.
7. 7.
   Serve the Zesty Parcha Bozbash hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Merkén — If you can't find merkén, you can substitute it with a combination of smoked paprika and chili powder for a similar smoky and spicy flavor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper.
• Serve the Zesty Parcha Bozbash with a side of crusty bread to soak up the flavorful broth.
• This stew tastes even better the next day, as the flavors continue to develop. Consider making it in advance for a convenient and delicious meal.

Serving advice

Zesty Parcha Bozbash is best served hot in deep bowls. Garnish with fresh cilantro for an added burst of flavor.

Presentation advice

To enhance the presentation, sprinkle some additional merkén on top of the stew before serving. The vibrant colors of the bell peppers and corn will make the dish visually appealing.