Hazaragi Runditt

Ingredients

In the original Finnish version of Runditt, the stew is typically made with reindeer meat, which may not be readily available in Hazaragi cuisine. Therefore, this adaptation of the dish replaces reindeer meat with lamb or beef, which are more commonly used in Hazaragi cuisine. Additionally, the spices and flavor profiles are adjusted to align with the traditional Hazaragi culinary traditions. We alse have the original recipe for Runditt, 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 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn 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 ground cumin, ground coriander, turmeric, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the diced carrots, turnips, and potatoes to the pot, and stir well to coat them with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the vegetables and meat are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Hazaragi Runditt hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cubing the meat to reduce the overall fat content of the dish.

Tips & Tricks

• For a richer flavor, marinate the cubed meat in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the turmeric for a vibrant color.

Serving advice

Serve the Hazaragi Runditt with warm naan bread or steamed rice to soak up the flavorful broth. It pairs well with a side of yogurt or a fresh salad for a complete meal.

Presentation advice

Garnish the Hazaragi Runditt with a sprinkle of freshly chopped parsley to add a pop of color to the dish. Serve it in a deep bowl or plate to showcase the hearty stew and its vibrant vegetables.