Pashtun-style Tangy Beef Stew

Ingredients

In Pashtun-style Tangy Beef Stew, we adapt the original Filipino Sinigang by incorporating Pashtun cuisine's distinct flavors and ingredients. While Sinigang typically uses tamarind as the souring agent, we replace it with dried pomegranate seeds, which lend a unique tanginess to the stew. Additionally, we incorporate Pashtun spices such as cumin, coriander, and cardamom to enhance the flavor profile and give it an authentic Pashtun twist. We alse have the original recipe for Sinigang, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely 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 ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 turnip, diced 1 turnip, diced
• 1 potato, diced 1 potato, diced
• 1 cup spinach leaves 1 cup spinach leaves
• 2 tablespoons dried pomegranate seeds, soaked in water 2 tablespoons dried pomegranate seeds, soaked in water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, ground cardamom, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Drain the soaked pomegranate seeds and add them to the pot, along with the water they were soaked in.
7. 7.
   Pour enough water into the pot to cover the beef and vegetables.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour or until the beef is tender.
9. 9.
   Add the sliced carrots, diced turnip, and diced potato to the pot. Cook for an additional 15 minutes or until the vegetables are cooked through.
10. 10.
    Stir in the spinach leaves and cook for a few more minutes until wilted.
11. 11.
    Season with salt to taste.
12. 12.
    Serve the Pashtun-style Tangy Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried pomegranate seeds — Soak the seeds in water for at least 30 minutes before using them in the recipe. This will soften them and allow their tangy flavor to infuse into the stew.

Tips & Tricks

• For a spicier stew, increase the amount of red chili powder according to your preference.
• Adjust the cooking time based on the desired tenderness of the beef.
• Serve the stew with warm naan bread or steamed rice for a complete meal.
• Feel free to add other vegetables of your choice, such as bell peppers or green beans, to enhance the nutritional value and taste of the stew.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Pashtun-style Tangy Beef Stew in deep bowls, allowing the rich broth to surround the tender beef and vibrant vegetables. Garnish with fresh cilantro for added freshness and aroma. Accompany the stew with warm naan bread or steamed rice to soak up the flavorful broth.

Presentation advice

To present the Pashtun-style Tangy Beef Stew beautifully, ensure that the beef, vegetables, and broth are visible in each serving. Sprinkle some chopped cilantro on top for a pop of color. Serve the stew in traditional Pashtun-style bowls or rustic earthenware to add an authentic touch to the presentation.