Zhal - Traditional Kazakh Meat Stew

Ingredients

• 500g (1.1 lb) beef or lamb, cut into chunks 500g (1.1 lb) beef or lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• 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, sauté until golden brown.
3. 3.
   Add the meat chunks and cook until browned on all sides.
4. 4.
   Stir in the paprika, cumin, and coriander, coating the meat evenly.
5. 5.
   Add the carrots, potatoes, and tomatoes to the pot, stirring well.
6. 6.
   Pour in the beef or vegetable broth, ensuring all ingredients are submerged.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and cover the pot.
9. 9.
   Simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
10. 10.
    Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef or lamb — Choose lean cuts of meat for a healthier option. Trim excess fat before cooking to reduce the overall fat content.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in the spice mixture overnight before cooking.
• Add a splash of vinegar or lemon juice to the stew for a tangy twist.
• Serve the Zhal with a dollop of sour cream for a creamy touch.
• Experiment with different vegetables like bell peppers or mushrooms to personalize the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Zhal is best served hot, accompanied by traditional Kazakh flatbread or steamed rice. The stew can be enjoyed as a standalone meal or paired with a fresh salad for a complete dining experience.

Presentation advice

To present the Zhal beautifully, ladle the stew into individual bowls, ensuring each serving has a generous amount of meat and vegetables. Garnish with a sprig of fresh parsley for a pop of color. Serve alongside warm bread or rice on a rustic wooden platter for an authentic touch.