An Amazing Stew Recipe



If you ask me, I think anyone can cook a basic meal. What makes food extra special is obviously going that extra mile in your technique and effort. With most of us having more spare time than usual (due to the Covid-19 pandemic) it’s an opportunity to try a new technique. Typically or should I say traditionally we (Zambians) tend to first boil our meat then fry, then proceed to make the gravy/sauce or as we call it, soup and so on.
For my recipe, we’ll first sear (brown) our meat, make the gravy /sauce/soup, throw in the meat into the gravy(sauce) then slow cook it for a few hours (2 and ½ to 3 hours). If you’re not a foodie then this recipe will probably not be for you because it’s not your typical “how to cook chicken in 2 minutes” type of recipe.  I like this recipe because you get to do other work whilst your meat cooks away. Give this a try and you’ll never turn back, your meat will be incredibly tender.
I used sheep (mutton) but you can use any stewing cut of beef/goat meat and it will still come out great. I tried to make it as basic as possible seeing that most people are on lockdown and avoiding unnecessary movements. Let’s get started…


INGREDIENTS
Slightly over 1 kg mutton (or beef/goat/lamb) cut into medium chunks
1 large onion (cut into small cubes)
1 carrot (cut into small cubes)
3 large tomatoes (blended/grated)
3 medium Fresh chilies (copped), optional
4 TBSP tomato paste
Steak and chops spice
Bistol gravy thickener (if needed)
Oil (vegetable, sunflower)
Salt and pepper


METHOD
  1. Wash your hands thoroughly with soap and prepare ingredients (cuttings etc).
  2. In a separate bowl, sprinkle salt and pepper to your meat.
  3.  In a medium large sauce pan (pot) heat 1 TBSP of oil on medium high heat.
  4. Add a few pieces of meat (about 4 or 5) and brown both sides. Remember, we’re not cooking the meat through but just searing (browning).
  5. Once both sides are brown, place in another clean bowl and repeat the process for the rest of the meat. Add a little oil (about ½ TBSP) where necessary. Please ensure you do not burn your meat pieces or sauce pan (pot). Reduce heat if where needed.  Your result should look like this.(and yes, it will still be bloody )
  6.  In the same sauce pan, add a TBSP of oil, fresh chilies, carrots and onion. Cook till translucent.
  7.    Add blended/grated tomato and 2 TBSP of paste. Add your meat and water just slightly covering the meat. Stir and bring to a rapid boil. Then reduce heat to low (simmer with a lid on)  and leave it to simmer for 2 and ½ hours.
  8. When the meat is almost done, correct seasoning and thickness of the sauce. Add steak and chops to your taste, 2 TBSP paste, salt and pepper to taste. Stir and increase heat to medium.
  9.  If your sauce is still watery, add just a little Bistol gravy powder (make a paste) and stir. Remember, it shouldn’t be too thick like porridge or watery. Allow to simmer for 25 minutes.
  10.  Garnish with chopped spring onion/dry rosemary/dry parsley/fresh cilantro (coriander). Enjoy!

I served my stew with steamed rice and creamy spinach



Chef tips (101)
  • 1.       A bit of science as to why searing (browning) and slow cooking is good. Browning seals in all flavour and slow cooking breakdowns all the connective tissues causing the meat to be tender.
  • 2.       Ensure your meat is thoroughly defrosted.
  • 3.       If you have a slow cooker, put everything in it when you reach step 7.
  • 4.       Depending on your type of meat/cut it may cook faster.
  • 5.       Only add your spices/salt and pepper when your meat is almost ready.
  • 6.       You can use the same technique for vimbombo (trotters)



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