Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories514 kcal (26%)
Total Fat16.1 g (23%)
Carbs68.1 g (26%)
Sugars8.2 g (9%)
Protein27.8 g (56%)
Sodium403.1 mg (20%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
for the stew
1kglamb
or beef, cut into cubes, a couple pieces with bones would be preferable
2onions
large, finely chopped
⅓ cupbeef stock
or beef bouillon cube
5cloves garlic
minced
3 tablespoonstomato paste
5tomatoes
large, chopped
4potatoes
medium
4eggs
hardboiled
2 ½ tablespoonsolive oil
1 teaspoonground cumin
1 teaspoonground coriander
2 teaspoonpaprika
½ teaspoonground cinnamon
salt
to taste
pepper
to taste
fresh cilantro
or parsley, to garnish
for the dough
Instructions
for the stew
Step 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meat cubes and brown them on all sides. This step helps to seal in the flavors.
Step 2
Reduce the heat to medium. Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent
Step 3
Stir in the ground cumin, ground coriander, paprika, and ground cinnamon. Cook for a couple of minutes to toast the spices.
Step 4
Add the tomato paste and mix well, allowing it to cook for another 2-3 minutes.
Step 5
Add the chopped tomatoes to the pot. Season with salt and pepper to taste. Stir everything together.
Step 6
Cover the pot and let the stew simmer over low to medium heat for about 1.5 to 2 hours or until the meat is tender. You can add a little water or broth if needed to prevent it from drying out.
Step 7
After 1 hour, add in potatoes
Step 8
10 minutes before serving, add in hard boiled eggs
for the dough
Step 9
In a large mixing bowl, combine the barley or wheat flour with a pinch of salt.
Step 10
Gradually add water and knead the mixture until it forms a thick, pliable dough. The consistency should be dense, similar to pasta dough.
Step 11
Take small portions of the dough and shape them into round, flat disks. These disks can be about the size of a small plate.
Step 12
Boil the Bazin disks in a large pot of salted water until they float to the surface. This usually takes about 15-20 minutes.
Step 13
Once cooked, remove the water, saving a bit on the side and mash the disks with a wooden spoon, using the side of the pot as leverage. You want to break this up until it all comes together.
Step 14
Add some hot water if the mixture is to dry. Once you have a thick paste, transfer to a cutting board and knead like dough until you get. cohesive ball.
Step 15
Shape the ball into a cone for serving.
to serve
Step 16
Once the meat is tender and the flavors have melded, taste and adjust the seasoning if necessary.
Step 17
Garnish the stew with fresh cilantro or parsley before serving.
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