Berber-inspired Soyutma Stew

Ingredients

In this Berber-inspired adaptation of Soyutma, we incorporate the distinct flavors and spices of Berber cuisine. The original Uzbek Soyutma typically includes ingredients like lamb, potatoes, carrots, and onions, cooked in a simple broth. However, in this Berber version, we enhance the flavors by adding traditional Berber spices such as cumin, coriander, paprika, and turmeric. These spices infuse the stew with a warm and earthy aroma, elevating it to a whole new level of deliciousness. We alse have the original recipe for Soyutma, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and 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 carrots, potatoes, and red bell pepper, and cook for a few minutes until slightly softened.
4. 4.
   Add the diced tomatoes, beef or vegetable broth, cumin, coriander, paprika, turmeric, salt, and pepper. Stir well to combine.
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 meat is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Berber-inspired Soyutma stew hot, garnished with fresh cilantro or parsley.

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 cubing the meat.
• Berber spices — Feel free to adjust the amount of spices according to your taste preferences. If you prefer a spicier stew, you can add a pinch of cayenne pepper or chili powder.

Tips & Tricks

• For an extra depth of flavor, marinate the cubed meat in a mixture of olive oil, garlic, and Berber spices 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 30 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Berber-inspired Soyutma stew hot, accompanied by a side of fluffy couscous or crusty bread. The stew pairs well with a fresh green salad or a tangy yogurt dip on the side.

Presentation advice

To enhance the presentation of the Berber-inspired Soyutma stew, sprinkle some fresh cilantro or parsley on top before serving. You can also serve it in individual bowls or rustic clay pots for an authentic touch.